Rugao ham: Difference between revisions
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'''Rugao ham''' is a [[ham]] that originated in [[Jiangsu]] province, China.<ref name="Isacs 2014"/><ref name="Hui Evranuz 2016"/> It dates to the [[Qing dynasty]], and was first prepared circa |
'''Rugao ham''' ({{zh|c=如皋火腿|p=Rúgāo Huǒtuǐ}}) is a [[Ham#Methods|dry-cured]] [[ham]] that originated in [[Jiangsu]] province, China.<ref name="Isacs 2014"/><ref name="Hui Evranuz 2016"/><ref name="Devine Dikeman 2014"/> It dates to the [[Qing dynasty]], and was first prepared circa 1851.<ref name="Isacs 2014"/><ref name="Hui Evranuz 2016"/><ref name="Chen Zhu 2013"/> Rugao ham is produced in a variety of flavors, colors and weights.<ref name="Isacs 2014"/> The local breed of Jiangquhai pigs are typically used for the ham.<ref name="Hui Evranuz 2016"/> In contemporary times, it is produced in [[Rugao]], Jiangsu province, which the ham is named after.<ref name="Hui Evranuz 2016"/><ref name="Chen Zhu 2013"/><ref name="Ang Liu Huang 1999"/> It is a well-known ham in China.<ref name="Kristbergsson Oliveira 2016"/> |
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Per the [[Chinese calendar]], Rugao ham is produced in the winter, whereby the [[Curing (food preservation)|curing]] process begins between November and December, and also in spring, between January and February.<ref name="Chen Zhu 2013"/> |
Per the [[Chinese calendar]], Rugao ham is produced in the winter, whereby the [[Curing (food preservation)|curing]] process begins between November and December, and also in spring, between January and February.<ref name="Chen Zhu 2013"/> |
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==See also== |
==See also== |
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{{portal|China|Food}} |
{{portal|China|Taiwan|Food}} |
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* [[List of hams]] |
* [[List of hams]] |
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{{reflist|refs= |
{{reflist|refs= |
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<ref name="Isacs 2014">Isacs, John H. (January 16, 2014). [http://www.shanghaidaily.com/feature/ideal/How-to-match-drycured-swine-with-perfect-wine/shdaily.shtml "How to match dry-cured swine with perfect wine"]. ''[[Shanghai Daily]]''. Retrieved 21 May 2017.</ref> |
<ref name="Isacs 2014">Isacs, John H. (January 16, 2014). [http://www.shanghaidaily.com/feature/ideal/How-to-match-drycured-swine-with-perfect-wine/shdaily.shtml "How to match dry-cured swine with perfect wine"]. ''[[Shanghai Daily]]''. Retrieved 21 May 2017.</ref> |
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<ref name="Hui Evranuz 2016">{{cite book | last=Hui | first=Y.H. | last2=Evranuz | first2=E.Ö. | title=Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition | publisher=CRC Press | series=CRCNET books | year=2016 | isbn=978-1-4398-5023-7 | url= |
<ref name="Hui Evranuz 2016">{{cite book | last=Hui | first=Y.H. | last2=Evranuz | first2=E.Ö. | title=Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition | publisher=CRC Press | series=CRCNET books | year=2016 | isbn=978-1-4398-5023-7 | url=https://books.google.com/books?id=X3jRBQAAQBAJ&pg=PA656 | accessdate=May 22, 2017 | pages=656–657}}</ref> |
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<ref name="Chen Zhu 2013">{{cite book | last=Chen | first=J. | last2=Zhu | first2=Y. | title=Solid State Fermentation for Foods and Beverages | publisher=CRC Press | series=Fermented Foods and Beverages Series | year=2013 | isbn=978-1-4398-4497-7 | url= |
<ref name="Chen Zhu 2013">{{cite book | last=Chen | first=J. | last2=Zhu | first2=Y. | title=Solid State Fermentation for Foods and Beverages | publisher=CRC Press | series=Fermented Foods and Beverages Series | year=2013 | isbn=978-1-4398-4497-7 | url=https://books.google.com/books?id=CSHOBQAAQBAJ&pg=PA131 | accessdate=May 22, 2017 | page=131}}</ref> |
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<ref name="Ang Liu Huang 1999">{{cite book | last=Ang | first=C.Y.W. | last2=Liu | first2=K. | last3=Huang | first3=Y.W. | title=Asian Foods: Science and Technology | publisher=Taylor & Francis | year=1999 | isbn=978-1-56676-736-1 | url= |
<ref name="Ang Liu Huang 1999">{{cite book | last=Ang | first=C.Y.W. | last2=Liu | first2=K. | last3=Huang | first3=Y.W. | title=Asian Foods: Science and Technology | publisher=Taylor & Francis | year=1999 | isbn=978-1-56676-736-1 | url=https://books.google.com/books?id=C4cTXJYTE4QC&pg=PA209 | accessdate=May 22, 2017 | page=209}}</ref> |
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<ref name="Kristbergsson Oliveira 2016">{{cite book | last=Kristbergsson | first=K. | last2=Oliveira | first2=J. | title=Traditional Foods: General and Consumer Aspects | publisher=Springer US | series=Integrating Food Science and Engineering Knowledge Into the Food Chain | year=2016 | isbn=978-1-4899-7648-2 | url=https://books.google.com/books?id=D-K9CwAAQBAJ&pg=PA234 | accessdate=May 22, 2017 | page=234}}</ref> |
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<ref name="Devine Dikeman 2014">{{cite book | last=Devine | first=C. | last2=Dikeman | first2=M. | title=Encyclopedia of Meat Sciences | publisher=Elsevier Science | year=2014 | isbn=978-0-12-384734-8 | url=https://books.google.com/books?id=vL9dAwAAQBAJ&pg=PA425 | accessdate=May 22, 2017 | page=425}}</ref> |
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}} |
}} |
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==Further reading== |
==Further reading== |
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* {{cite book | last=Toldr? | first=F. | last2=Hui | first2=Y.H. | last3=Astiasaran | first3=I. | last4=Sebranek | first4=J. | last5=Talon | first5=R. | title=Handbook of Fermented Meat and Poultry | publisher=Wiley | year=2014 | isbn=978-1-118-52269-1 | url= |
* {{cite book | last=Toldr? | first=F. | last2=Hui | first2=Y.H. | last3=Astiasaran | first3=I. | last4=Sebranek | first4=J. | last5=Talon | first5=R. | title=Handbook of Fermented Meat and Poultry | publisher=Wiley | year=2014 | isbn=978-1-118-52269-1 | url=https://books.google.com/books?id=nu7lBQAAQBAJ&pg=PA324 | accessdate=May 22, 2017 | page=324}} |
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{{Jiangsu}} |
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{{Ham}} |
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[[Category:Jiangsu cuisine]] |
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[[Category:Ham]] |
[[Category:Ham]] |
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[[Category: |
[[Category:Nantong]] |
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Latest revision as of 10:01, 21 May 2024
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]
See also
[edit]
Chinese hams
References
[edit]- ^ a b c Isacs, John H. (January 16, 2014). "How to match dry-cured swine with perfect wine". Shanghai Daily. Retrieved 21 May 2017.
- ^ a b c d Hui, Y.H.; Evranuz, E.Ö. (2016). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRCNET books. CRC Press. pp. 656–657. ISBN 978-1-4398-5023-7. Retrieved May 22, 2017.
- ^ Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 425. ISBN 978-0-12-384734-8. Retrieved May 22, 2017.
- ^ a b c Chen, J.; Zhu, Y. (2013). Solid State Fermentation for Foods and Beverages. Fermented Foods and Beverages Series. CRC Press. p. 131. ISBN 978-1-4398-4497-7. Retrieved May 22, 2017.
- ^ Ang, C.Y.W.; Liu, K.; Huang, Y.W. (1999). Asian Foods: Science and Technology. Taylor & Francis. p. 209. ISBN 978-1-56676-736-1. Retrieved May 22, 2017.
- ^ Kristbergsson, K.; Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. p. 234. ISBN 978-1-4899-7648-2. Retrieved May 22, 2017.
Further reading
[edit]- Toldr?, F.; Hui, Y.H.; Astiasaran, I.; Sebranek, J.; Talon, R. (2014). Handbook of Fermented Meat and Poultry. Wiley. p. 324. ISBN 978-1-118-52269-1. Retrieved May 22, 2017.
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