Panxian ham has a long history. It is shaped like a scorpion. It is yellow in color, yellow in flesh or rose in color. The fat is milky white, the meat is tender and tender, the flavor is rich, the salty and delicious, and it is famous for its color, fragrance, taste and shape. Panxian ham is "soft and low in salt." A well-made ham, remove the oil on the surface, the knife can see the bright red ham, the bright white fat texture shuttles through the ruby ​​meat; the moment of the entrance, soft and yet tenacious, one The strong salty scent of the stock swayed with a slight return to Gan immediately filled the entire mouth, and it was amazing for a long time.

Technical requirements for quality of Panxian ham 1. Pig breeds use Pingdi pigs and hybrid commercial pigs containing Pingdi pig blood. Second, the original accessories requirements 1. Fresh leg requirements: The rear legs of the boars of the specified pig breeds in the protected area range from 6kg to 12kg; the breeding method is combined with stocking and feeding, and the breeding time is 12 to 18 months. 2. Third, the production process selection material → repair and shaping → pickling → stacking code pressing → washing and sun shaping → hanging air drying → fermentation → finishing → finished products. Fourth, processing points 1. Trimming and shaping: 6 to 9kg to form a willow shape, 9 to 12kg to form a dome shape. 2. The amount of salt is 6.5 to 7.5% of the weight of the fresh leg, and the salt is 3 to 4 times, with an interval of 2 to 3 days. 3. Stacking code: indoor natural stacking, large piles of 6 layers, small piles of 8 to 12 layers, 10 layers per layer. 4 to 5 days to turn over 1 time, a total of 3 times. 4. Washing and sunning: soak in water at room temperature for 1 to 2 hours. Dry at room temperature until the cortex is slightly dry, and the meat surface is still soft. Plastic surgery, calf straightening, flattening of the leather surface, squeezing the muscles to the fullness of the legs. 5. Hanging fermentation: natural fermentation in the indoor production area. Use a firm and clean straw rope indoors, and tie the pig's trotters to the tibial parts, hang them on the classification, the leg spacing is ≥30cm, and the fermentation time is ≥7 months. V. Quality characteristics 1. Sensory features: The project requires the shape of the whole leg to resemble a scorpion or willow leaf, the feet are stretched straight, the leg muscles are full, the cross-edge, the fat is moderate, the legs are flat and flat, and there is no damage. The shape of the split legs is strip-shaped, square or trapezoidal, and the meat is full and without damage. The color of the leather is yellow or yellowish, the meat is brownish yellow, the muscles are dark red, the fat cuts are white or light yellow, and the bone marrow is pink or waxy yellow. The texture of the tissue is soft, the meat surface is free of cracks, the flesh is not separated, and the fat is tender. The taste is fresh and salty, sweet and sweet. 2. 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 production area of ​​Panxian ham may submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Panxian County, Guizhou Province, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The statutory testing agency of Panxian Ham is designated by the Guizhou Provincial Bureau of Quality and Technical Supervision.