Snout & Seek
Snout & Seek
Culinary Cultural Exploration & Discovery
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Mianning - Sichuan’s Finest Ham-Producing Region

Sustained through generations of lived experience and craftsmanship, the ham workshops here reveal how farmers understand and respond to local climate and terroir.
Dried pork legs hang in a curing room.

Dry-cured ham is one of humanity’s oldest methods of preserving meat. Globally, two major production regions emerged: the Mediterranean basin and southern China. Within China, geography further shaped ham traditions into two broad zones: the Yunnan-Guizhou-Sichuan plateau region and the Jiangsu-Zhejiang hill and basin region. This gave rise to China’s three iconic ham varieties: Rugao ham of the north, Jinhua ham of the south, and Xuanwei ham of Yunnan. The ham produced in Liangshan represents Sichuan’s highland ham tradition.

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