Rugao ham

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

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.

See also

Chinese hams

References

  1. 1 2 3 Isacs, John H. (January 16, 2014). "How to match dry-cured swine with perfect wine". Shanghai Daily. Retrieved 21 May 2017.
  2. 1 2 3 4 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. 1 2 3 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