Rugao ham

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 diverse 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

• List of hams

Chinese hams

• Anfu ham
• Jinhua ham
• Xuanwei ham

References

1. Isacs, John H. (January 16, 2014). "How to match dry-cured swine with perfect wine". Shanghai Daily. Retrieved 21 May 2017.
2. 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. 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

• Toldr?, F.; Hui, Y.H.; Astiasaran, I.; Sebranek, J.; Talon, R. (2014). Handbook of Fermented Meat and Poultry. Wiley. p. 324. ISBN 978-1-118-52269-1. Retrieved May 22, 2017.