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Rugao ham ( Chinese: 如皋火腿; pinyin: Rúgāo Huǒtuǐ) is a dry-cured ham that originated in Jiangsu province, China. [1] [2] [3] It dates to the Qing dynasty, and was first prepared circa 1851. [1] [2] [4] Rugao ham is produced in a variety of flavors, colors and weights. [1] The local breed of Jiangquhai pigs are typically used for the ham. [2] In contemporary times, it is produced in Rugao, Jiangsu province, which the ham is named after. [2] [4] [5] It is a well-known ham in China. [6]

Per the Chinese calendar, Rugao ham is produced in the winter, whereby the curing process begins between November and December, and also in spring, between January and February. [4]

See also

Chinese hams

References

  1. ^ a b c Isacs, John H. (January 16, 2014). "How to match dry-cured swine with perfect wine". Shanghai Daily. Retrieved 21 May 2017.
  2. ^ a b c d Hui, Y.H.; Evranuz, E.Ö. (2016). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRCNET books. CRC Press. pp. 656–657. ISBN  978-1-4398-5023-7. Retrieved May 22, 2017.
  3. ^ Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 425. ISBN  978-0-12-384734-8. Retrieved May 22, 2017.
  4. ^ a b c Chen, J.; Zhu, Y. (2013). Solid State Fermentation for Foods and Beverages. Fermented Foods and Beverages Series. CRC Press. p. 131. ISBN  978-1-4398-4497-7. Retrieved May 22, 2017.
  5. ^ Ang, C.Y.W.; Liu, K.; Huang, Y.W. (1999). Asian Foods: Science and Technology. Taylor & Francis. p. 209. ISBN  978-1-56676-736-1. Retrieved May 22, 2017.
  6. ^ Kristbergsson, K.; Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. p. 234. ISBN  978-1-4899-7648-2. Retrieved May 22, 2017.

Further reading

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