On Mon, 10 Nov 2003 17:07:30 -0600, Steve Wertz
> wrote:

>On 10 Nov 2003 21:36:15 GMT, (PENMART01) wrote:
>
>>Christine Dabney > writes:
>>
>>>Hiya all,
>>>
>>>I got curious, and decided to google for the definition of a
>>>Smithfield ham.
>>>
>>>This supposedly is the official definition of a Smithfield ham, so I
>>>was correct after all, for the most part.
>>>
>>>"Genuine Smithfield hams [are those] cut from the carcasses of
>>>peanut-fed hogs, raised in the peanut-belt of the State of Virginia or
>>>the State of North Carolina, and which are cured, treated, smoked, and
>>>processed in the town of Smithfield, in the State of Virginia."
>>>1926 Statute passed by General Assembly of Virginia
>>
>>With absolutely no varifiable corroboration your definition amounts to
>>gibberish... also because what I believe you meant to write is "Smithfield
>>Ham", not "Smithfield ham". BIG difference.
>
>The key word there is "Genuine". A label not not bear the word
>"genuine" unless it's a dry-cured ham processed in Smithfield County.
>Smithfield, the *brand* name is free to use the word "Smithfield" on
>any of it's products regardless of how or where it was made. They
>just can't call it "Genuine" unless it's from their dry-cured line.
>
>I used to live literally 500 yards from the Smithfield county line and
>am more than familiar with the terminology regarding hams. Sheldon,
>OTOH, is just terminal.
>
>-sw

The FEDERAL government reference you folks want is he

http://www.fsis.usda.gov/OA/pubs/ham.htm
"COUNTRY HAM - uncooked, cured, dried, smoked-or-unsmoked meat
products made from a single piece of meat from the hind leg of a hog
or from a single piece of meat from a pork shoulder. Smithfield and
country hams are not fully cooked but are dry cured to be safe stored
at room temperature. They should be cooked before eating according to
manufacturer's instructions. A ham labeled "Smithfield Ham" must be
processed in the city of Smithfield, Virginia."

I came across this trying to find a low-sodium Smithfield ham since it
boggled my mind that one could produce a dry-cured ham in such a way.

But now that I find we're talking about a wet cured ham that's a
different critter altogether.

There's probably other references out there to be found in various
government regulatory web sites but I haven't looked for them.

......Alan.




--
Curiosity killed the cat -
lack of it is killing mankind.