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Smithfield/Country Hams

Jim H. | Sep 7, 200211:11 PM

Realizing that very few people in the Bay Area have the vaguest concept of what good ham tastes like, I have always been appalled that few if any delis carry real Smithfield ham. For those of you unfamiliar with this delicacy, a Smithfield ham must be cured in or around Smithfield, Virginia. (There are some phony "Smithfield" hams around). It should be a razor-back hog fed on peanuts. The flesh is quite oily from the nuts, and the leg is quite flat (it does not baloon up like water-cured ham. There is also a Virginia Country ham (which I prefer), not as dry and rich as the "Smithfield". Cooking is a chore, since the ham must be soaked for several days with changes of water, and simmered quite a while to draw out the salt. It is much more convenient to buy the ham already cooked and ready to slice. With the holidays coming up, I thought some of you might be interested in a new source I have found, that charges only $4.50 handling, and ships 2 day UPS air. The prices are also very good. Check it out.

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