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

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.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Christine Dabney wrote:
>
> 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

Thank you, this is interesting and explains why there is more than one
company that sell these hams.

If my blood pressure is behaving when I see my doctor, I will make
Potato Goulash (Erdaepfelgulasch) tomorrow. When I was newly married
and we had little or no money, this was a frequent dinner for us.

Potato Goulash


2 to 3 oz of bacon, diced

two large onions. diced

sweet paprika (about 2 teaspoons, more or less if desired)

3 lbs potatoes, cut into chunks

beef broth, beef stock or water

salt and pepper to taste

frankfurters, knackwursts, bologna or similar sausage, sliced or cubed.
If you don't have any, the goulash is very tasty as is, without the
meat.

Fry bacon in large frying pan. When starting to brown, add onions and
fry until nice and golden in color. Sprinkle with paprika, add the
potatoes, cover with broth, stock or water, cover the pan and simmer
until the potatoes are soft. Add the Frankfurters or other sausages and
cook until they are heated. Salt and pepper to taste and serve with
fresh rolls to soak up the gravy. Sauerkraut is the traditional
accompaniment for this dish.

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

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

I also want to point out, that this is a VA Statute, which I don't
think is gibberish. How more official can you get?

I was trying to find the actual statute for corroboration,but I
haven't been lucky so far, in my search. However, I have only done
superficial searching so far.

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

Where is Smithfield County?


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

"Christine Dabney" > wrote in message
...
> 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,
>

This is quite remarkable, since there is no Smithfield County in Virginia.
The closest county to Smithfield is Isle of Wight, but in reality Smithfield
is not a part of any county. Virginia is unique (I believe) in the US in
that it has a system of independent cities which are not connected in any
way with any county.

Since you lived there, I assume that this was just a
"slip of the keyboard" of the kind that we all make occasionally (or, in my
case, constantly).

Ron

On Mon, 10 Nov 2003 23:36:27 GMT, "Ron Audet" >
wrote:

>> >I used to live literally 500 yards from the Smithfield county line and
>> >am more than familiar with the terminology regarding hams. Sheldon,

>This is quite remarkable, since there is no Smithfield County in Virginia.
>The closest county to Smithfield is Isle of Wight, but in reality Smithfield
>is not a part of any county. Virginia is unique (I believe) in the US in
>that it has a system of independent cities which are not connected in any
>way with any county.
>
>Since you lived there, I assume that this was just a
>"slip of the keyboard" of the kind that we all make occasionally (or, in my
>case, constantly).

I was only a year old when we moved away, so it probably was the City
of Smithfield. I'll have to find my birth certificate.

Granted, a 1-year old doesn't pick up a lot of local lingo in that
time. But I lived in southern PA half my life, and still have family
all throughout VA, WV and PA. Saw plenty of hams (even have a
"Smithfield Premium Ham" in my fridge right now (not dry-cured).

Regarless of how it sounded, I'm still right ;-)

-sw

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.

On Tue, 11 Nov 2003 01:11:49 GMT, (A.T.
Hagan) wrote:

>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.

Actually, the phrase is "Genuine Smithfield Ham". As evidenced from
their website, they obviously make wet-cured ham labeled "Smithfield
Premium Ham", contrary to what this says above.

-sw

Steve Wertz > wrote in
news
> On Mon, 10 Nov 2003 23:36:27 GMT, "Ron Audet" >
> wrote:
>
>>> >I used to live literally 500 yards from the Smithfield county line
>>> >and am more than familiar with the terminology regarding hams.
>>> >Sheldon,
>
>>This is quite remarkable, since there is no Smithfield County in
>>Virginia. The closest county to Smithfield is Isle of Wight, but in
>>reality Smithfield is not a part of any county. Virginia is unique (I
>>believe) in the US in that it has a system of independent cities which
>>are not connected in any way with any county.
>>
>>Since you lived there, I assume that this was just a
>>"slip of the keyboard" of the kind that we all make occasionally (or,
>>in my case, constantly).
>
> I was only a year old when we moved away, so it probably was the City
> of Smithfield. I'll have to find my birth certificate.
>
> Granted, a 1-year old doesn't pick up a lot of local lingo in that
> time. But I lived in southern PA half my life, and still have family
> all throughout VA, WV and PA. Saw plenty of hams (even have a
> "Smithfield Premium Ham" in my fridge right now (not dry-cured).
>
> Regarless of how it sounded, I'm still right ;-)
>
> -sw

"PENMART01" > wrote in message
...
> 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.
>

'Genuine' is the key word here.

Jack Bona

In article >, Steve Wertz
> wrote:

> On Mon, 10 Nov 2003 23:36:27 GMT, "Ron Audet" >
> wrote:
>
> >> >I used to live literally 500 yards from the Smithfield county line and
> >> >am more than familiar with the terminology regarding hams. Sheldon,
>
> >This is quite remarkable, since there is no Smithfield County in Virginia.

> I was only a year old when we moved away, so it probably was the City
> of Smithfield. I'll have to find my birth certificate.


I have two questions for you, Steve:


1. Is there any place in the US that you have NOT lived in?


2. Is there any newsgroup that you do NOT post in?


:-)

--
Dan Abel
Sonoma State University
AIS

On Tue, 11 Nov 2003 09:57:30 -0800, (Dan Abel) wrote:

>In article >, Steve Wertz
> wrote:
>
>> On Mon, 10 Nov 2003 23:36:27 GMT, "Ron Audet" >
>> wrote:
>>
>> >> >I used to live literally 500 yards from the Smithfield county line and
>> >> >am more than familiar with the terminology regarding hams. Sheldon,
>>
>> >This is quite remarkable, since there is no Smithfield County in Virginia.
>
>> I was only a year old when we moved away, so it probably was the City
>> of Smithfield. I'll have to find my birth certificate.
>
>
>I have two questions for you, Steve:
>
>
>1. Is there any place in the US that you have NOT lived in?

I've lived in 7(?) states (not incluging places where I lived 6 months
or less), and have travelled every state except Wyoming, Maine and
North Dakota (Hawaii and Alaska).

>2. Is there any newsgroup that you do NOT post in?

Just food groups. Living in 7 states entitles me to lurk/post in many
of the regional food/eats groups as well ;-)

It used to only be that I only posted in ba.food and comp.unix.sco.*,
but I've 'expanded my culinary horizons' in the last few decades.

-sw