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South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
In the 20th century, Boone was featured in numerous comic strips, radio programs, novels, and films, such as the 1936 film Daniel Boone [142] as well as the 1956 Daniel Boone, Trail Blazer shot in Mexico during the Davy Crockett: King of the Wild Frontier craze of the time. Boone was the subject of a TV series that ran from 1964 to 1970.
The Daniel Boone Bicentennial half dollar was designed by Henry Augustus Lukeman and minted in 1934, commemorating the 200th birthday of frontiersman Daniel Boone. [1] The obverse depicts Boone while the reverse depicts a frontiersman (Boone) standing next to an Indian Chief (Shawnee Chief Black Fish) in front of a stockade on the left and the rising Sun on the right.
When ham is dry-cured, the meat is rubbed with a mixture of salt and seasoning, and then left to age. When ham is wet-cured, it is immersed in a brine of salt and seasonings, rinsed and then aged ...
Country: an American-style ham that is dry-cured, smoked over hardwood, and aged for at least six months. Culatello: an Italian-style cured ham that is soaked in wine as part of the aging process.
Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be ...
Country ham, a heavily salt-cured ham, is common across the Southern United States, with the most well-known being the Virginia-originating Smithfield ham. [126] Pig feet, often called trotters, are perhaps less common because they are considered a southern delicacy, but can be prepared in a variety of ways. [127]
3 meats in different varieties like dry-cured salami, cured ham (prosciutto), and pâté 3 cheeses in different categories like soft (brie, camembert) and semi-firm or hard (gouda, manchego)