Rugao ham

Rugao ham (Chinese: 如皋火腿; pinyin: Rúgāo Huǒtuǐ) is a dry-cured ham that originated in Jiangsu province, China.

[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.

[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.