Jinhua ham

Jinhua ham is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups. The ham was awarded first prize in the 1915 Panama International Merchandise Exhibition. Jinhua ham is traditionally produced using the hind legs of a breed of pig native to China known as the "two ends black" (兩頭烏), which have black hair growing on their heads and hindquarters with white midsections. This breed is quick to mature; it has excellent meat quality and thin skin. Ham production begins when air temperatures drop below 10 °C (50 °F). The process takes approximately 8 to 10 months to complete.

Source: Wikipedia