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宣威火腿，云南省地方特产之一，因产于宣威而得名。它的主要特点是：形似琵琶，只大骨小，皮薄肉厚肥瘦适中；切开断面，香气浓郁，色泽鲜艳，瘦肉呈鲜红色或玫瑰色，肥肉呈乳白色，骨头略显桃红，似血气尚在滋润。其品质优良，足以代表云南火腿，故常称“云腿”。

云腿位列中国特产有“三腿”之名，不仅行销国内，且在东南亚等地享有盛名。云腿讲究“四秘”之法，形成了一套独特体系。“割秘”是割腿时讲究刀功，把猪后腿割成“琵琶式”，油膜必剔除干净。“腌秘”是讲究乘鲜腌即所谓“血腿”，虽隔一夜，必失其美味。用云南磨黑盐与川盐腌成风味有所不同，前者色艳，后者味香。盐分合适，云腿可藏二三年，其味由香转甜，极其美妙。“藏秘”是讲究保藏。“食秘”是讲究各种吃法。云腿腌制到其表面稍现绿色时，在三个部位用大针刺入后拔出嗅品，达到“三针清香”说明已腌制成功。此时剖开，鲜红牙白，色彩诱人，香味扑鼻，食之回味 。

宣威火腿形似琵琶，身穿绿袍，三针青香无异味，且富含蛋白质、脂肪、氨基酸、微量元素和维生素等多种营养物质。其风味的形成，除以猪种、饲养、加工技术有关外，发酵过程是重要的影响环节，经云南省微生物研究的研究表明，国内外种类的火腿，其主系列成份大同小异，但非主系列成份（营养成份及色香味）因发酵方法的不同而不同。其它外地人通过来宣威学习，可以利用其加工技术，但是所加工火腿不在宣威贮存、发酵或用外地鲜腿在宣威加工腌制、贮存都是形不成宣威火腿的。如昭通、四川、缅甸曾经派人来宣学习宣威火腿加工技术，回去后如法加工，但因气候、水土等条件不同，无法腌制出宣威火腿；在外地工作的宣威人回老家，都要带一点鲜猪肉和宣威火腿回工作所在地，是因宣境内所产鲜猪肉肉质滋嫩，味道鲜美；而带宣威火腿则要选发酵成熟的老腿，否则因气候、水土环境的改变，好腿变成坏腿。就是宣威周边邻近地区所产火腿，加工腌制方法一样，也因气候、水土不同而在品质上始终与宣威火腿有很大差距，尤其是色香味上差距相当明显，因此这些周边邻近地区所产火腿，一直以来都要冠以宣威火腿头衔，才卖得出去。这说明了宣威火腿营养风味的形成，主要是在宣威特殊的地域气候环境条件下，经过风干，发酵成熟而形成的。宣威火腿的理化指标，外观形状，营养风味决定了其质量特色。宣威火腿腌制时只用食用盐，不加任何食品添加剂，其理化指标优于国标，特别是亚硝酸盐含量很低，成为宣腿的一特异性。宣威火腿的精加工产品美观大方，营养丰富，风味独特，质量上乘，食用方便。是宣威人民根据其特定的生产环境不断总结完善，依据消费需求，立足于国际市场接轨，并与其食品加工技术，使宣威火腿在保持传统风味的同时，更加精美，而发扬光大。

宣威火腿具有鲜、酥、脆、嫩、香甜等特点，一直以营养丰富，肉质滋嫩，油而不腻，香味浓郁，咸香回甜著称于世，被消费者视为名馈赠亲朋好友的珍贵礼品，而在竞争日渐剧烈的食品市场中扎根开花，经久不衰。这并非偶然，而是由其自身的香味、营养价值及风味特色所决定的。香气经昆明医学院鉴定出43个芳香化合物，包括烃类7个，醛类15个、酮类2个、醇及酚类7个、脂类6个、呋喃类4个、其它2个；据北京营养研究所及云南省科学院测试中心营养朊分析报告和测试分析结果表明，宣威火腿内含19种氮基酸（其中8种人体不能合成的必需氨基酸全部含有），11种维生素，9种微量元素。

宣威火腿经久不衰，主要是取决于其色香味美，营养丰富，风味独特。而宣威火腿的形成，又取决于宣威独特的地域地理气候环境

1920年，宣威浦在庭兄 弟将宣和公司改为大有恒公司。1923年在广州举办的全国各地食品比赛会上，获得各界人士的好评。以宣威火腿制成“云腿”罐头的工厂，也取名为“德和罐头厂”，从此宣威火腿名声大振，远销东南亚和港澳地区，现在还出口日本和欧美一些国家。

Xuanwei ham, one of the local specialties in Yunnan Province, is named after Xuanwei. Its main characteristics are as follows: it looks like a lute, only big and small bones, thin skin, fat and moderate weight; it has a strong aroma, bright color, bright red or rose color of lean meat, milky white fat meat, slightly peach red bone, like blood is still moist. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg". Cloud leg is one of China's specialty products, which is famous not only in China but also in Southeast Asia. Cloud legs pay attention to the method of "four secrets", forming a unique system. "Cutting secret" is to pay attention to knife skill when cutting legs. When cutting pig hind legs into "Pipa style", the oil film must be removed. "Pickling secret" is to pay attention to the so-called "blood leg" by taking fresh pickling. Although every other night, it will lose its delicacy. The flavor of Yunnan ground black salt is different from that of Sichuan salt. The former is colorful while the latter is fragrant. The salt is suitable, and the cloud legs can be stored for two or three years. Its taste changes from sweet to sweet, which is extremely wonderful. "Keeping secret" is to pay attention to preservation. "Food secret" is to pay attention to all kinds of eating methods. When the pickled cloud legs are slightly green on the surface, the olfactory products are pulled out after three parts are inserted with large needles, which indicates that the pickled cloud legs have been successfully pickled. At this time, cut open, bright red and white teeth, attractive color, fragrance and aftertaste. Xuanwei ham looks like a lute, wearing a green robe, three needles of green fragrance without peculiar smell, and rich in protein, fat, amino acids, trace elements and vitamins and other nutrients. The formation of its flavor, divided by the pig species, feeding, processing technology, fermentation process is an important influence link. Through the study of microorganisms in Yunnan Province, it is shown that the main series components of domestic and foreign kinds of ham are the same, but the non main series components (nutritional components and color and flavor) are different due to different fermentation methods. Other foreigners can use the processing technology to study in Xuanwei, but the processed ham can't form Xuanwei ham without being stored, fermented or processed, pickled and stored in Xuanwei with fresh legs from other places. For example, Zhaotong, Sichuan and Myanmar sent people to Xuanwei to learn the processing technology of Xuanwei ham. After returning to Xuanwei, they were processed in the same way. However, due to the different climate, water and soil conditions, Xuanwei ham could not be pickled. Xuanwei people working in other places had to bring some fresh pork and Xuanwei ham back to their hometown because the meat of the fresh pork produced in Xuanwei is tender and tastes delicious. Xuanwei ham It is necessary to select mature fermented old legs, otherwise due to the change of climate and water and soil environment, good legs will become bad legs. It is the ham produced in the surrounding areas of Xuanwei. The processing and curing methods are the same. Because of the different climate and water and soil, the quality of the ham always has a big gap with Xuanwei ham, especially the difference in color, fragrance and flavor. Therefore, the ham produced in these surrounding areas has always been titled Xuanwei ham, so it can be sold out. This shows that the formation of Xuanwei ham nutritional flavor is mainly formed by air drying and fermentation under the special regional climate environment. The quality characteristics of Xuanwei ham are determined by its physical and chemical indexes, appearance, shape and nutritional flavor. Xuanwei ham was cured only with edible salt without any food additives, and its physical and chemical indexes were better than the national standard, especially the content of nitrite was very low, which became a specificity of xuanleg. Xuanwei Ham's refined products are beautiful, nutritious, unique, high quality and easy to eat. It is Xuanwei people's continuous summary and improvement according to their specific production environment, based on consumption demand, based on the international market, and its food processing technology, which makes Xuanwei ham more exquisite and carry forward while maintaining the traditional flavor. Xuanwei ham is characterized by freshness, crispness, tenderness, sweetness and so on. It is famous for its rich nutrition, tender meat, oil but not greasy, rich fragrance, saltiness and sweetness. It is regarded as a precious gift for relatives and friends by consumers, and it has been rooted and blooming in the increasingly competitive food market for a long time. This is not accidental, but determined by its own flavor, nutritional value and flavor characteristics. 43 aromatic compounds were identified by Kunming Medical College, including 7 hydrocarbons, 15 aldehydes, 2 ketones, 7 alcohols and phenols, 6 lipids, 4 furans and 2 others. According to the nutritional prion analysis report and test analysis results of Beijing Institute of nutrition and test center of Yunnan Academy of Sciences, Xuanwei ham contains 19 kinds of nitrogen acids (including 8 kinds of essential amino acids that cannot be synthesized by human body All of them contain 11 kinds of vitamins and 9 kinds of microelements. Xuanwei ham has a long history, which mainly depends on its beautiful color, fragrance, rich nutrition and unique flavor. The formation of Xuanwei ham depends on Xuanwei's unique geographical and climatic environment. In 1920, Xuanwei Pu's brother in Court changed Xuanhe company into dayuheng company. In 1923, at the national food competition held in Guangzhou, it was praised by people from all walks of life. From then on, Xuanwei ham became famous and sold to Southeast Asia, Hong Kong and Macao. Now it is exported to Japan, Europe and America.

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