Lessons from a Master Ham Maker

Join Peng Qignan and learn about his meat aging process and how he started his business in the mid-1980s during China’s first economic reforms.

| April 2019

meat-maker 

The wooden aging room is dark and cool. Hams hang from the rafters, strung up in long, crowded rows that reach from the ceiling to just a few inches above the floor. The air is dense with an aroma extraordinarily similar to that of well-aged Parmesan cheese—salt and protein concentrated to their very essence; pure umami.

Peng Qingnan moves carefully among his hams, checking to see how they’re aging. He uses a special tool carved from a cow’s calf bone, a long, thin needle with a bulbous rounded base. First he uses the base like a xylophonist’s mallet, tapping on the hams to see if they sound soft or firm; then he slides the needle into the meat, removes it, and sniffs. The aroma tells him whether the ham is aging well. It should smell the way it will taste: meaty and salty and almost sweet. If the wrong bacteria have crept into the pork, it might smell sour, like pickles or unripe plums.

Peng has been making ham in Fan Jia Village, near the city of Huize, since 1986, when he returned from army service in Henan Province, in central China. Peng and his parents worked as butchers, selling pork at the local market, but in the mid-1980s, as the country’s first economic reforms were going into effect, he made the decision to start his own business. Until then, all the hams in the area had been made by community groups and sold through the gongjia (the system in which the government bought and sold all local products). Peng knew he could do better on his own and taught himself the art of ham making through trial and error. These days, Peng still butchers whole hogs and sells most of the meat at the morning markets, but in the winter he uses all the rear legs of the animals to make ham.



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Two years ago, Peng’s twenty-four-year-old son, Peng Zehui, moved back home to learn from his father. The younger Peng and his uncle have since expanded the business, investing in a cold room (a walk-in freezer the size of a shipping container) so that they can make hams year-round. Peng Zehui’s wife, Fan Zhucun, also joined the family business, selling the remaining pork at the market each morning.






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