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Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia. The "peanut-fed" and "peanut-belt" stipulations were removed in 1966.
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 ...
Ham can also undergo an optional process of smoking. 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 ...
Black Forest ham is a variety of dry-cured, smoked ham produced in the Black Forest region of Germany. [ 3 ] [ 4 ] Westphalian ham is produced from acorn -fed pigs raised in the forests of Westphalia , Germany, [ 12 ] [ 13 ] and the resulting meat is dry-cured and then smoked over a mixture of beechwood and juniper branches.
4 Rivers Smokehouse’s Whole Smoked Turkey John Rivers spent more than 20 years traveling the country and learning everything there is to know about barbecue in his free time. 4 Rivers was born ...
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The Smithfield Packing Company sells meat products such as ham, ground pork, pork chops, bacon, and lunch meat. It sells its products worldwide. The company was founded in 1936. It is based in Smithfield, Virginia. It is part of Smithfield Foods which is in turn a subsidiary of WH Group. [1] [2] [3]
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