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Jinhua ham -- any substitutes?

Gary Soup | Oct 18, 200212:30 AM

The last time we came back from Shanghai I got nailed for having meat in my luggage -- a precious huge slab of Jinhua ham. Thanks to a $50 fine it's a pecadillo I won't commit again, though honestly I didn't really see my brother-in-law sneak it into our suitcase (grin).

Jinhua ham is a very salty, very dry cured ham with an intense (almost "burnt") bacon-y taste. We use it more as a condiment than a principal ingredient, so it always seems like a chunk will last forever. But alas, we've been out of it for some time.

Are there any varieties of ham out there (domestic or legally imported) that seem to match those specs?

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