Hello, everyone! Happy #Saturday! #Christmas is just around the corner, what kinds of #ham will you serve on your table? #Jinhua ham, a type of dry-cured ham named after the city of Jinhua Zhejiang province, has been famous for years. And the productions technique has been recorded as early as #Tang Dynasty. From the selection of the animal to the method making this dried ham, each step is almost as equal as important to produce this famous meat product. The ideal ham should have certain physical characteristics, such as shiny and smooth yellow outside, a rounded shape in the style of a bamboo leaf, small joint and hoof, a thin and slender bone, an abundant layer of fat surrounding dark and red toned meat, etc. Ham production is separated into 6 stages, starting in the winter and ending the following autumn: Meat preparation, Salting, soaking and washing, drying and shaping, ripening, and post-ripening. Salting is usually done at a temperature between 5–10 degrees Celsius (41-50 degrees Fahrenheit), and the dried hams are hung in a low temperature room of 15 degrees at 55–57% humidity to be allowed to dry, cure and develop aromas over the 6–8 months in the ripening process. Now new processing techniques have made adjustments in aging temperature and humidity to accelerate production and reduce the time down. The ham is so famous that it even won the first prize in the Panama International Merchandise Exhibition in 1915. #YUM #history #culture #China
Posted on: Sat, 20 Dec 2014 18:47:00 +0000
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