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]
Chinese hams
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