Sanchuan Ham

Sanchuan Ham

　　Sanchuan Ham is produced in Sanchuan Basin, Yongsheng County, Lijiang, and is a renowned ham variety from western Yunnan. Although it is not as famous as Xuanwei Ham,

its taste is no less exceptional—especially the “aged ham” that has been stored for one or two years. The entire process of raising the December pig to cutting and curing the ham follows a complete traditional craft. First, the December pig, preferably a native black-haired breed, is slaughtered. Its legs are then cut into neat “lute-shaped ham” cuts. The fat membrane is removed, the blood is wiped clean, and the meat is rubbed with boiled salt, cooking wine, a small amount of glucose, and saltpeter. It is then placed in a wooden or earthenware jar for several days of “honey-curing.” Afterward, it is wrapped in parchment paper, air-dried, and preserved in chestnut charcoal ashes. The longer it is stored, the richer the aroma and the deeper the flavor.

Sanchuan-brand ham is not only bright red and glossy in color, with a rich and mellow fragrance, but also highly nutritious. According to sampling tests conducted by the Yunnan Provincial Product Quality Supervision and Inspection Institute and the Yunnan Nutrition Society, Sanchuan ham is rich in 18 essential amino acids and various vitamins required by the human body. It has higher protein content than similar products, lower fat, and moderate salt levels. In particular, its nitrite content is less than 1 mg per kilogram—far below the national first-grade ham standard of 20 mg or less per kilogram.

Sanchuan Ham is both a delicious banquet delicacy and a great addition to home meals. It is also packaged using high-temperature composite vacuum cooking materials, which give it a long shelf life and make it convenient to carry. Since the product was launched on the market in January 1999, it has been highly favored by consumers and has been sold as far as Kunming, Shanghai, Beijing, Hong Kong, and the United States.