According to research, the production of Jinhua Ham started in the Tang Dynasty more than 1,200 years ago. In the Supplementary of Materia Medica, Chen Cangqi during the Kaiyuan Period (713-742) wrote that “the good ham is produced in Jinhua.” Zongze, a hero in the war against Jurchen in the Song Dynasty, presented the emperor with the ham from his hometown as tribute. Loved by the emperor, the ham was named “Huo Tui” for its red color. Since the Huo Tui is produced in Jinhua, people call this kind of ham Jinhua Huo Tui.  

Zongze is considered as the patriarch of ham and his portraits were hung in the ham stores of Tong Shun Chang and Tai Yang Gong in Hangzhou at1930s in order to certify the authenticity.

The quality of ham is judged based on color, aroma, taste and shape. The texture of good quality Jinhua ham of presents clearly the red lean meat and the white fat. The cooked lean meat is salty with a slight sweet flavor, whilst the fat is oily without greasy. Jinhua ham, highly nutritious, is rich in protein, fat, vitamins and minerals.

Jinhua ham was exported to Japan and southeastern Asia early in the Qing Dynasty. In the 1915 Panama International Commodities Fair, Jinhua ham was honored with the Special Award of Quality.

(Executive Editor: Yongliu HE)