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FAIn Yunnan's mountain regions, the temperature swing between day and night reaches 15-20°C. Carcasses freeze at night, then wind-dry during the day at elevation. This freeze-dry cycle drops water activity in the meat below the threshold where most pathogens can survive. Xuanwei ham is cured this way for 6 months to 3 years.
On international markets it competes directly with Spanish jamón - at a fraction of the price.
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#foodscience #china #preservation #curedmeat #culinary
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