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 was first prepared |
'''Rugao ham''' is a [[ham]] that originated in [[Jiangsu]] province, China.<ref name="Isacs 2014"/><ref name="Hui Evranuz 2016"/> It was first prepared circa 1861.<ref name="Isacs 2014"/> Rugao ham is produced in a diverse 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]] in Jiangsu province.<ref name="Hui Evranuz 2016"/><ref name="Chen Zhu 2013"/> |
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==See also== |
==See also== |
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Revision as of 04:21, 22 May 2017
Rugao ham is a ham that originated in Jiangsu province, China.[1][2] It was first prepared circa 1861.[1] Rugao ham is produced in a diverse 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 in Jiangsu province.[2][3]
See also
References
- ^ 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 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.
- ^ 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.