Yunlong Ham

Yunlong Ham

　　The unique color, aroma, and taste of Yunlong Ham have long been renowned both at home and abroad. Anyone who has tasted Yunlong Ham is left with an unforgettable, deliciously rich flavor and a lingering aftertaste that brings deep satisfaction.

　　　　“Winter Solstice Festival, slaughter the big pig” is a long-standing folk saying, meaning that this season is the ideal time to butcher the New Year’s pig — when the pigs are plump and the temperature is low, making it suitable for curing all kinds of delicious cured meats and hams. However, due to differences between households, some cured hams may develop bloating or foul odors, which can be quite distressing. Here, we introduce to you a traditional family method of curing ham.

　　　　Prepare an appropriate amount of pure grain liquor with over 50% alcohol content and iodized coarse salt, as well as a clean large bamboo tray or wooden board for placing the ham — plastic materials are not allowed. When the pig has been properly scalded, depilated, and the ham has been cut out, avoid smashing or throwing it. Clean off any loose meat scraps promptly, and while the meat is still warm, spray it evenly with liquor using your mouth, then uniformly coat it with salt. The layer of salt can be thick enough to form a crust. If salt falls off, replenish it using the same method. Let it air-dry naturally; do not stack or expose it to direct sunlight. Hams weighing less than 10 kilograms should be air-dried for about 10 days, while those over 10 kilograms require at least 15 days. As a rule, smaller hams need less drying time, larger ones more. Protect the ham from being eaten by rats, cats, or dogs, then hang it naturally with rope. This completes the ham-making process.

　　　　The ham cured using this method allows moisture to be naturally drawn out, resulting in a well-balanced saltiness, natural color, and pure aroma. Moreover, the process is simple and easy to follow. Hams cured this way have never shown signs of bloating or foul smells, and they are also resistant to insects — making it an ideal method for curing ham.