Food:

China Daily (Latin America Weekly) - - Page Two -

Think about the most pop­u­lar cured hams from around the world. You’ll prob­a­bly guess ei­ther Parma ham from Italy or ja­mon iberico from Spain and Por­tu­gal. But while the Ital­ians, Span­ish and Por­tuguese may have cor­nered the cured ham mar­ket in the West, they face stiff com­pe­ti­tion in China. Chances are you’ve never heard of Xuan­wei county, a lit­tle pocket of Yun­nan prov­ince, which for more than 250 years has been renowned for pro­duc­ing drycured ham. It first earned in­ter­na­tional ac­claim when it won a gold medal for its meat at the 1915 Panama-Pa­cific In­ter­na­tional Ex­po­si­tion.

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