Yunnan Nuodeng Ham – 3-Year Naturally Aged Artisanal Ham
Nuodeng Ham is one of China’s most renowned traditional dry-cured hams, famously featured in A Bite of China.
This premium ham is produced in Nuodeng Village, Yunlong County, Dali, Yunnan, using time-honored curing techniques passed down for generations.
Crafted from carefully selected local pork and cured with natural air-drying only, this ham undergoes a slow aging process of up to three years, resulting in a deep aroma, balanced saltiness, and firm yet tender texture.
Unlike industrial hams, Nuodeng Ham is not overly salty, making it suitable for a wide range of culinary uses — from thin slicing to slow simmering.
🌟 Key Features
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🥩 3-Year Natural Aging – Long curing enhances aroma and depth of flavor
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🧂 Low-Salt Recipe – Balanced taste, not overpowering
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🌬️ Naturally Air-Dried – No artificial drying or chemicals
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🏔️ Authentic Yunnan Origin – Mountain climate ideal for curing
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🚫 No Additives or Preservatives
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🍽️ Versatile Use – Slice raw, steam, stir-fry, or soup
📦 Product Details
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Product Name: Nuodeng Dry-Cured Ham
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Origin: Yunlong County, Dali, Yunnan, China
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Net Weight: 500g
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Aging Period: 3 years
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Processing Method: Traditional salting & natural air drying
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Storage: Refrigerated
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Shelf Life: Up to 3 years
🍳 Suggested Ways to Enjoy
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Thinly sliced and lightly steamed
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Cooked with rice (ham clay pot rice)
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Simmered with duck or chicken soup
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Stir-fried with seasonal vegetables
❓ FAQ
Q1: Can this ham be eaten raw?
Nuodeng Ham is traditionally cured and can be thinly sliced and lightly heated. For overseas customers, we recommend light steaming or cooking for best flavor and safety.
Q2: Is this ham very salty?
No. Compared with many cured hams, Nuodeng Ham is not overly salty, especially the deboned low-salt option.
Q3: How should I store it?
Keep refrigerated after opening. For long-term storage, wrap tightly or vacuum seal.
Q4: Does it contain additives or preservatives?
No. This ham is made using traditional methods only, with no artificial additives.
Q5: What’s the difference between bone-in and boneless?
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Bone-in: richer aroma, traditional
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Boneless: easier slicing, convenient cooking