Xuanwei Ham

Xuanwei ham comes from Xuanwei in Yunnan, while Jinhua ham is associated with Zhejiang province. Xuanwei's regional climate, local pork, salting, and extended drying produce its characteristic rich aroma and red interior.

It is commonly sliced for steaming, simmered in soups, or used to season vegetable and rice dishes. In Yunnan cooking, a small amount can contribute salt, fat, and concentrated pork flavor to an entire dish.

Although it is dry-cured, Xuanwei ham is commonly cooked before serving rather than treated exactly like Italian prosciutto. Steaming and simmering also soften the meat and distribute its strong salty flavor.

It is widely counted among China's best-known traditional cured hams, alongside Jinhua and Rugao ham. Its reputation is tied to Xuanwei in northeastern Yunnan, where ham production has a long regional history.