In article >,
George Shirley > wrote:

> > To each his own. ;-d
> >
> > I like Underwood canned meats, but I spread them out and do not eat them
> > straight out of the can!
>
> My Dad used to love fried salt pork, no boiling and rinsing, just cut
> off a chunk and fry it. When he was a boy in Central Louisiana the only
> meat they had was either fresh or salted, or salted and smoked. I guess
> you get used to the taste but I could never stomach the stuff myself. I
> do like Spam but only on rare occasions. Even most luncheon meats are
> way to salty for me.
>
> I find it strange that food manufacturers will take the sugar out of
> something and then add salt to it for "flavor." Even cured ham is way
> too salty for me nowadays.

The last time I tried a canned ham was, indeed, the LAST time! Wayyyyy
too salty. HEB Smithfield hams are way too good and way too cheap. They
are often less expensive than canned.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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