Parma Ham in China? Yes, please!

The surprising secret to tasty meat

Over time, the surface of the ham will slowly grow mould – this is a good thing. Like with blue cheese, this mould will gradually change and enrich the flavor of the meat. Xuanwei ham is like good wine: the older the better. A ham that's been aged at least 3 years can be eaten raw like prosciutto di parma. Served thinly-sliced, it's at once powerfully aromatic, tender and juicy, yet subtly sweet. While the vast majority of Xuanwei hams are still consumed cooked, a grassroots movement is starting to market it as the Chinese answer to Iberian and Parma ham. If it takes off, Xuanwei County may once again find itself taking home the gold.