From: http://en.wikipedia.org/wiki/Country_hamCountry ham is a variety of cured ham, typically very salty. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky and other nearby southern states. Virginia ham is a country ham produced in Virginia (including the more-precisely-defined Smithfield ham); whereas "VA Style" refers to a curing style, not a location.
Howie Hart wrote:Jenise - I've never heard of "city ham", but country hams are produced in Virginia, North Carolina, Tennessee and Georgia. Perhaps other places also. The hams are designed to outlive Twinkees, as they are very dry and salty. Mine is now wrapped in a cotton gauze, hanging in my pantry.
Users browsing this forum: Exabot [Bot], Yahoo [Bot] and 3 guests