"Damsel in dis Dress" > wrote in message
...
> On Wed, 15 Apr 2009 09:07:07 -0400, "cybercat" >
> wrote:
>
>>I figured it out. It's a ruse to attract people who hate the salty crap
>>(even properly prepared and "sliced paper thin to release the full country
>>flavor") and make them buy it anyway.
>>
>>I'm betting that enough of them miss the fact that is is cured with 8 cups
>>of salt and 2 cups of sugar that it works, too.
>>
>>Refrigeration. It's a good thing.
>>
>>Why return to the hams of your technologically impoverished forbears?
>>
>>Do you think they LIKED all that salt?
>>
>>IT WAS THE ONLY WAY THEY HAD TO PRESERVE MEAT.
>
> I sense a little reticence. Let it out, hon. We're here for you!
>
> Carol, who doesn't like salty food, but finds Smithfield ham strangely
> and strongly addictive (Maybe it's the way Boli slices it)
>

I gotta be me. But I would defend your right to love country ham, Smithfield
or otherwise, to the death. Just don't believe there is such a thing as
"sugar cured" country ham, e.g., country ham that is not cured primarily
with SALT.