Dry-cured ham, mostly from the pig's hind leg, salted, air-dried and fermented.
Rugao ham is a dry-cured ham from Rugao, Jiangsu, with thin skin, slender trotters, and a shape resembling a pipa. It is made from Jiangquhai pigs, with curing scheduled according to the lunar calendar. In 2023, the China National Intellectual Property Administration announced acceptance of its application for geographical-indication protection; the notice records acceptance of the application, not approval of protection.
When
Rugao ham is traced to around 1851 at the Tonghetai curing house. This origin rests on secondary accounts; no dated primary text was consulted that could confirm it.2,3
Where
Rugao is in Nantong, Jiangsu province. In notice no. 520 of 2023, the proposed protected area is Rugao City, and the applicant is the Rugao municipal government.1
How
Rugao ham is made from Jiangquhai pigs. Curing follows the lunar calendar and begins in November–December, with January–February also mentioned as a starting period. The available accounts do not provide a complete production method.3
Why
Rugao ham has thin skin, slender trotters, and a pipa-like shape.2
Impact and influence
Rugao ham's application for geographical-indication protection passed formal review and was accepted by CNIPA, with a 2-month objection period; notice no. 520 is dated March 6, 2023. The available material does not confirm approval of protection or provide production or sales figures.1