Ham must have been eaten by everyone, and all kinds of hams in the supermarket are also dazzling, but have you ever heard of a ham that has been fermented for 5 years and is still covered with green hair? A piece of weight in 12-16 kilograms, the price is sold to 40,000 yuan, a pound of ham to spend thousands of pieces, we ordinary people really can't afford to eat, this ham in our Yunnan Xuanwei has more than 300 years of production history, a local post-80s guy in just 4 years, the sales of Sherwin-Williams ham exceeded hundreds of millions of yuan.
Ham in fermentation
Xuanwei ham selection is the hind legs of the local Ujin pig, in the local after plastic surgery, salting, salting, cleaning, sunning and other processes processing, with three signs of fragrance, flesh color Yan red, aroma and other characteristics, grew up in Xuanwei Chen Yang, is by his father to walk the streets and alleys to sell ham to raise himself, the family poor early prompted Chen Yang to work and start a business, set up a stall, opened a beauty salon, catering, etc., at the age of 23 he has a wealth of tens of millions, in 2017 turned around and invested 20 million to do Xuanwei ham.
Salted
Xuanwei ham is one of the three major hams in China, with Zhejiang Jinhua, Jiangsu Rugao equal name, a row of ham hanging in the cave, Chen Yang pointed to the ham covered in green hair said that this is fermented for 1 year, fermentation 3 years of ham surface becomes brown, fermentation of 5 years of ham surface mold becomes dark brown or black, the price deviation is also relatively large, fermentation of 1 year of ham price between 3000-3600 yuan, fermentation of 3 years of a ham price of 13980, more than 5 years of price in more than 40,000 yuan.
Want to eat?
Speaking of ham long green hair Chen Yang said that this is caused by the traditional process of Xuanwei, the surface of the ham is inoculated with Aspergillus or Penicillium, in order to help the ham fermentation, will be the ham in the macromolecular substance decomposition, ham taste better, the more long hairs indicate that the longer the ham fermentation time, but also in the ham surface to form a physical protective layer, this layer of long hair must be removed before eating, it can not eat, you netizens are not feeling that Xuanwei ham is somewhat expensive, which is inseparable from its production process.
Handle ham
Chen Yang saw that the demand for ham in catering enterprises is relatively large, as long as they achieve standardized production, large-scale operation, making ham to make money will be just around the corner, in order to achieve the early listing of ham, in his hometown, he bought 3,000 hams fermented for nearly 2 years, concentrated in the traditional adobe house, it did not take long to find white meat maggots on the ham, this meat maggot breeding speed is particularly fast, all the hams are infected in a week, which makes Chen Yang directly lose more than 1 million yuan.
Is this ham making spectacular?
Where to fall from where to get up, Chen Yang in order to solve the "pain points" of this industry, look around to study, in order to sell Xuanwei ham to the world, he also went to Europe to study and investigate, here saw the Spanish Iberian top ham production process, a ham after 5 years of fermentation sold to a high price of 70,000 yuan, and here the ham fermentation is the use of cellar, cellar, constant temperature and humidity, small wind, only the air circulation is particularly suitable for ham fermentation, Chen Yang from time to time wonder if you can only cellar fermentation after going back?
Ham making process
Specialized digging cellar is obviously unrealistic, and the cost of the cost is relatively high, inadvertently learned that Xuanwei has an abandoned air raid shelter, in the air raid shelter Chen Yang found that this and the European cellar method is very similar, after more than half a year of construction and transformation, by Chen Yang divided into 8 independent small warehouses, through electronic equipment real-time monitoring of temperature and humidity, the cave is maintained at 16 ° C all year round, humidity control at 60%-80%, there will be natural wind in the cave, air will circulate.
Cave fermentation
This air raid shelter covers an area of 114,000 cubic meters, cellar cave No. 1-8, can simultaneously store more than 100,000 hams, this is the first natural cellar base in China and even the world, Chen Yang said that ham fermentation for 1-2 years is not raw food, after selling back to the secondary processing, processed into ham diced or ham slices so that his profit increased by 20%, more than 3 years of ham can be eaten raw, some people will ask, is it the longer the ham fermentation time, the price is not more expensive, in fact, the ham fermented for more than 10 years only has a collection value.
Dear foodies, ham is not the fermentation time the longer the better, Chen Yang said that the best time to eat is generally recognized as 5-8 years, the aroma, salty taste, meat quality of ham has reached the best taste, what do you netizens think of the ham with long green hair? Welcome to leave a message in the comment area to discuss, like the article if you like a like to pay attention to me.