The dam ham uses the local original cultured dam pig as raw material, supplemented by the local unique processing technology, the meat is fragrant, the taste is pure and the quality is unique. Sabah ham passed the pollution-free food certification of Yunnan Province, won the gold medal of the 3rd International (Tianjin) New Invention, New Technology and New Products Expo, the 7th Consumer's Favorite Product of Yunnan Province and the 3rd Prize of Yunnan Science and Technology Progress Award. And Kunming Science and Technology Progress Second Prize. The dam ham has become a newcomer to the cloud.

The dam ham is produced in Luquan County, Yunnan Province, and has a history of more than 250 years. Its shape is right, the big bone is small, the fat and thin is moderate, and the meat is tender. It has the characteristics of fresh, crisp, crisp, tender and sweet. The dam ham is known for its rich aroma and salty sweetness. Aroma was identified by Kunming Medical College with 43 aromatic compounds, including 7 hydrocarbons, 15 aldehydes, 2 ketones, 7 alcohols and phenols, 6 lipids, 4 furans, and 2 others. According to the nutritional analysis report and test analysis results of the Beijing Nutrition Research Institute and the Testing Center of the Yunnan Academy of Sciences, the dam ham contains 19 kinds of nitrogen-based acids (all of which are essential amino acids that cannot be synthesized by the human body), 11 kinds of vitamins, 9 kinds. Trace elements. The processing method of the dam ham is to use the local hind legs of the dam in Yunnan, after selecting the legs, trimming into a scorpion shape, cooling at a low temperature, and discharging blood. The prepared salt material is divided into three times for salting, stacking, and clearing the surface. It is naturally matured in the ventilated and cool place for about 6 months. It has the special aroma of ham and rose-red cut noodles. It is a food for people to eat. Saba pig is one of the six famous pigs in Yunnan. It is a combination of meat and fat. In 2006, it was listed as a national breed of livestock and poultry genetic resources. The origin of the dam pig is the Shibaying, Tuanjie, Zhongping, Yunlong, Maoshan, Zehei, Malutang, Wudongde, Yupingdu and Tanglang Shixiang towns of Luquan Yi and Miao Autonomous County, Kunming City, Yunnan Province. The local tradition has always been called the dam, so the dam pig got its name. Sabah ham common sense I, Saba ham meat is a hard dry product, it is not easy to simmer, if you put some sugar on the ham before stewing, and then put it into the pot, it is easier to stew, and taste It is more delicious; when you cook with ham, you can also add a small amount of rice wine, which can make the ham more fragrant and reduce the saltiness. Second, it is not easy to cut the whole ham with a knife. Ideal effect; Third, ham storage: When storing ham, apply vegetable oil at the seal to isolate the air and prevent fat oxidation; paste a layer of edible plastic film to prevent insects from invading; use edible oil on both sides of the ham in summer. , placed in the tank, the cover of salty dried vegetables can be stored for a long time; the ham is wrapped with plastic wrap, sealed in the refrigerator, it is not appropriate to put the freezer.

Technical requirements for quality of dam ham 1. Raw materials and accessories requirements 1. Pig breed: Soba pig. 2. 3. Salt: Pickled salt (salt, white sugar) meets national standards. Second, the processing process selection leg - repair - cold - blood - on the head of the salt - stacking code - on the second salt - then stacking - on the third salt - finally Stacking code - hanging on ripening - inspection of mature ham. Third, processing points 1. Leg selection: 8 to 10 months of local slag pig rear legs in the area of ​​production, in accordance with the requirements of GB2707, no scars and bruises on the epidermis, bright red meat, fine tissue, scorpion shape, weight 8 to 12kg. 2. 3. Cold and cold: It is generally required to place the slaughtered fresh legs in a cool place for 24 hours before pickling. 4. Excretion of blood: Before the curing, the femoral vein should be squeezed hard to eliminate the accumulation of blood in the blood vessels. 5. Pickling: (1) Three times the salt, the salt is fully simmered at 50%, 30%, 20%. (2) Dry salting method is adopted, that is, the ham is placed on a wooden board, firewood or a basket after being salted. 6. Stacking: Require stacking. 7. On the maturity: the time to hang on the ripening is 6 months, while the legs are cooked slowly, and the legs are cooked faster. 8. The white or green mold of the epidermis is required, and there is no black mold. The three-needle test has a special aroma of ham, the slice is rose red, the salt content is less than 10%, and it cannot contain harmful substances. Fourth, the quality characteristics 1. Sensory features: (1) Shape: Whole leg: shaped like a scorpion, feet straight, leg muscles full of fullness, small across the edge, thin and fat, no damage. Split legs: in the form of a whole strip, square or trapezoid, the shape is neat and beautiful. (2) Color and smell: the leather surface is milky white or light yellow, the meat surface has green mold, the muscle cut surface is rose or pink; the fat cut surface is milky white or reddish and shiny. The bone marrow is pink or yellowish and shiny. The smell is fresh and the taste is rich. 2. Servings [% of NaCl in lean meat, %] ≤ 103. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the dam ham production area may apply to the Quality and Technical Supervision Bureau of Luquan County Yi and Miao Autonomous County of Yunnan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Quality and Technical Supervision Bureau of Yunnan Province and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. After the announcement. The testing agency of the dam ham is selected by the Yunnan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.