Heqing Ham

Heqing Ham

　　Heqing ham is a renowned specialty food from Yunnan. Due to its curved leg and well-rounded shape, it is also known as round ham or coiled ham. The Bai people of Heqing have a long history of curing this coiled ham, which was already a famous tribute product and export delicacy as early as the Ming Dynasty. The Kangxi-era "Heqing Prefecture Annals" records that during the Jiajing reign of the Ming Dynasty, the eminent official Zha Wei "enjoyed rich wine and plump ham with his guests," where the "plump ham" refers to coiled ham.

　　Heqing ham is made using the meaty hind legs of locally raised Youhulu pigs, bred by the Bai community. The pigs used are no heavier than 50 kilograms. After slaughter, the thin-skinned, tender hind legs are cleaned and shaped into a circle, with the trotters bent and inserted into the edge of the skin. The hams are then air-dried or shaded in a cool place, pricked multiple times with bamboo skewers, sprayed with liquor, and coated with salt. The meat is repeatedly massaged by hand to allow the flavors to penetrate. Once the skin softens, the hams are stacked and pressed with weights to drain the blood before being placed in jars. Those who produce ham on a larger scale may use their own dedicated curing cellars. After one month of curing, the hams are hung in a cool, ventilated area to dry, completing the production process.

　　Heqing ham boasts rich, full-bodied meat, plump fat around the edges, vibrant color, a well-balanced fat-to-lean ratio, delicious aroma, high nutritional value, and is not greasy — making it an excellent choice for meals, banquets, health nourishment, and gifts. It has won the Dali “Golden Flower Award” multiple times and been recognized as a high-quality food product in Yunnan Province. In the 1980 national ham competition, it was awarded the National Gold Medal, and in 1994, it received the Gold Medal at the Ulaanbaatar International Expo.