Nuodeng Ham

Nuodeng Ham

Nuodeng ham is a geographical indication agricultural product.

　　Nuodeng ham is a specialty of Nuodeng Village in Yunlong County, Dali Prefecture, Yunnan Province. The ham from the Bai ethnic group features unique ingredients, exquisite craftsmanship, superior quality, and delicious taste. Its cross-section reveals tender reddish meat and boasts a rich rustic flavor as well as the curing style characteristic of Bai preserved meat products. Nuodeng ham, together with Xuanwei ham and round Ham from Heqing, is known as one of Yunnan’s three most famous hams.

　　Yunnan is home to three famous hams: Xuanwei ham, round ham from Heqing, and the Bai people’s Nuodeng ham. Among them, the ham produced in Nuodeng Village, Yunlong County, Dali Prefecture—a Bai-inhabited area—stands out for its unique production techniques, which are rare even within China. The Bai Nuodeng ham features unique ingredients, exquisite craftsmanship, superior quality, and delicious taste. Its cross-section reveals tender reddish meat and boasts a rich rustic flavor as well as the curing style characteristic of Bai preserved meat products.

　　The high quality of Nuodeng ham is closely related to the climate and material conditions of Nuodeng. The ham is meticulously crafted with carefully selected materials. The salt used for curing comes from locally produced and sold Nu salt. In addition, the unique climatic conditions of Nuodeng—with moderate rainfall, mild temperatures, and relatively short frost periods—along with pigs raised mainly on corn, soybeans, and leafy greens, result in fine-textured meat with thin fat layers and more lean meat. The pig breed is ideal, creating optimal conditions for curing premium pork fat. All these factors contribute to its exceptional quality.

　　Nuodeng ham tastes so good because it is cured with salt brine. During the winter pig-slaughtering season, fresh pig legs are cooled for 12–24 hours, then thoroughly smoothed with a knife. A few pricks are made along the blood vessels using a skewer to squeeze out the blood. The leg is then evenly coated with Nuodeng-produced corn wine, followed by hand-rubbed salt that is massaged into the meat to ensure full absorption. Another layer of salt is applied and lightly pressed. The leg is then placed skin-side down in a wooden vat or large iron pot, covered, and cured for 15–20 days. After removal, it is first coated with another layer of salt, then covered with a mixture of soot and mud sediment from Nuodeng’s salt brine—an allegedly preservative, aromatic, and insect-repellent paste. Finally, it is hung in a cool, ventilated place for over six months; the longer it is stored, the richer the aroma becomes. Only through this process can the authentic and renowned Nuodeng ham be produced.

　　The Nuodeng Ham Factory in Yunlong County, Dali Prefecture, has revived and refined traditional Nuodeng ham production methods based on folk heritage, scientifically adapting them according to meat processing principles. This achieves an excellent integration of tradition and modern techniques. “Nuodeng Ham” was registered with the National Trademark Office in 2004. The enterprise is committed to cherishing this brand and developing the Nuodeng product line into a well-known name that combines a thousand-year history with modern concepts of green and safe food.

　　Region: Yunnan

　　Applicant: Yunlong County Animal Husbandry Workstation

　　Region: 2014

　　Geographic Scope

　　Nuodeng ham is produced in Yunnan Province, within the territory of Yunlong County, Dali Bai Autonomous Prefecture. It spans 11 townships including Nuodeng Town, Changxin Township, Baishi Town, Baofeng Township, Jiancao Township, Guanping Township, Tuanjie Township, Gongguoqiao Town, Miaowei Township, Caojian Town, and Minjian Township. The geographical coordinates lie between 98°52′ to 99°46′ east longitude and 25°28′ to 26°23′ north latitude, covering a north-south length of 109 kilometers and an east-west width of 91.8 kilometers. The production area encompasses 4,400 square kilometers, with an annual pig slaughter of 300,000 and an annual ham processing capacity of 4,800 tons.