Xuanwei Ham

Name: Xuanwei Schinken
Total time: 180 d
Ingredients: 70 g Grobes Steinsalz; 4 g Schwarzer Pfeffer, grob gemahlen; 3 g Sichuan-Pfeffer, geröstet und gemahlen; 2 g Sternanis, gemahlen

Curing MixPorkCold SmokingHard180-365 daysNo core temperature (Air drying)No direct heatPine (optional, light smoking in some regions)

Xuanwei ham originates from Yunnan Province in southwestern China and is considered one of the three great Chinese dry-cured hams. It is made exclusively from the local Wujin pig breed and dry-cured with simple salt. The cool, dry mountain air of Yunnan gives it its distinctive flavor.

Ingredients(for 1 kg)

Coarse rock salt70 g

Coarsely ground black pepper4 g

Roasted and ground Sichuan pepper3 g

Ground star anise2 g

Instructions

First Rub

1 day

Rub the fresh leg thoroughly with the salt-pepper-star anise mixture, especially around the bone. Store at 5 °C.

Repeated Curing

30–45 days

Re-rub with fresh salt every 7–10 days. Turn the leg daily and drain any expelled brine. Store cool and dry.

Air Drying

30 days

Wash the leg and hang it in a shady, airy spot. Avoid direct sunlight.

Long-term Aging

120–270 days

Leave the leg hanging in a cool mountain cellar or well-ventilated room. A layer of mold on the rind is normal and protective.

Pro Tip

Ensure the leg is salted during the cold season (November–January), when temperatures in Yunnan ideally drop below 10 °C. This prevents spoilage in the critical initial phase.

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