Liangtou Wu Jinhua Ham is a traditional Chinese dry-cured ham from Xuefang Jiang, based in Dongyang, in the Jinhua area of Zhejiang province. It belongs to the local tradition of Jinhua ham production, while the name Liangtou Wu refers to the native pig breed whose hind legs are used to make it.

This breed is valued for its thin skin, fine bones, and tender, marbled meat. Carefully selected hind legs are trimmed and salted during the colder months, then washed, sun-dried, and left to gradually ferment and mature. According to Xuefang Jiang’s description of its production methods, the traditional process takes around ten months, with individual stages adjusted to seasonal changes in temperature and humidity.

The ham is characterized by red meat, a pronounced aged aroma, and a rich, salty flavor with a strong umami character. In Chinese cooking, it is primarily used to add depth to dishes: thinly sliced for steaming, added to soups and slow-cooked dishes, or paired with fish and poultry. The skin and bones are also used to enrich stocks.