Smithfield Ham has been a Virginia staple since our Settlers arrived. The only way to keep the meet with out fridges was to roll the ham in salts and other seasonings, wrap in a burlap bag, hang them in what was called a smoke house ( a brick building with a roof that had a small chimney). They would build a large fire in the center of the building and the town folk or has the grew the butcher would hang dozens of pork shoulders mostly for drying, and strips of beef, turkey, pheasant, anything to turn into a jerky.
Salted ham has it is called in some delis are best served shaved, with a sharp cheddar cheese on a light and fluffy biscuit, slightly warmed and served with cantaloupe. The sweetness and the salty is wonderful. lope
Was this review helpful? (1) (2)
Thank you! You have successfully submitted feedback for this review.