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Meat from China
Panxian ham is a dry-cured pork leg from Guizhou and a Chinese geographical-indication product. The legs are salted three times over three weeks in the cold, rinsed, rested a month, then hung in a warm room for a year or more while staphylococci, yeasts and moulds ripen them.
| Fresh pork hind legs10–12 kg each | Purebred Pingdi pigs or Pingdi crosses with Landrace or Duroc[mu2019][li2026] |
| Sea salt8 % of leg weight in total | 4 % at the first salting, then 2 % at each of the next two[mu2019][li2026] |
| Starter | spontaneous |
Total time across the recorded steps: 14 months – 3.1 years
What changes: Starting material: fresh pork legs, chilled for a day
Output: chilled raw legs.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Panxian ham is a dry-cured pork leg from Guizhou and a Chinese geographical-indication product. The legs are salted three times over three weeks in the cold, rinsed, rested a month, then hung in a warm room for a year or more while staphylococci, yeasts and moulds ripen them. Made in 5 steps over 14 months – 3.1 years. The longest step, hang and ripen in the fermentation room, takes 12 months – 3 years (Li H 2022) and runs at 20–22 °C (Mu Y 2019). Salt is 8 % (Mu Y 2019). Staphylococcus and Debaryomyces do most of the fermenting.
| Main step | 12 months – 3 yearsReported[li2022][mu2019][li2026] | Hang and ripen in the fermentation room |
|---|---|---|
| Temperature | 20–22 °CReported[mu2019][li2026] | Hang and ripen in the fermentation room |
| Salt | 8 %Reported[mu2019][li2026] | Salt in three rounds in the cold |
Panxian ham is one of China's three protected hams with Jinhua and Xuanwei. It is made from local Pingdi pigs and ripened in a warmer room (20–22 °C) than Speck Alto Adige (10–16 °C).
In a sequencing study of Panxian ham processing, spoilage bacteria and some opportunistic organisms (Acinetobacter, Psychrobacter, Brochothrix, Pseudomonas, Ochrobactrum, Macrococcus and Candida) were most common in the early stages. Their relative abundance fell and eventually disappeared during spontaneous ripening, which the authors read as a sign that the final ham is safe. They add that ways to reduce these organisms early in processing are still needed. The study used DNA sequencing and did not test for named food-borne pathogens.
Hazards the sources name: Acinetobacter, Psychrobacter, Brochothrix and Pseudomonas (spoilage bacteria), Ochrobactrum, Macrococcus and Candida (opportunistic or pathogenic in other settings); all present in the raw and early stages and found by DNA sequencing, not by a pathogen test.
Every number is labelled with how it is known. How this atlas is made
Chinese Wikipedia says Panzhou has made the ham for more than 600 years and that it became a Chinese national geographical-indication product on 13 September 2012. The oriGIn product sheet says an expert panel made it the third protected ham, after Yunnan's Xuanwei ham and Zhejiang's Jinhua ham.
