"Don Martinich" > wrote in message
...
> In article >,
> "Kent" > wrote:
>
>> Smithfield Ham - What is it?
>>
>> snip-
>>
>> Does Smithfield sell "Smithfield Hams" from different distributors
>> throughout the country? My ham was "25% water added", and of marginal
>> quality. I know Cook's hams are now a Smithfield owned product. They no
>> longer produce uncooked cured hams. Maybe one shouldn't buy ham just
>> because
>> of the label "Smithfield". Is the Smithfield in Texas from a different
>> producer than the one from a vendor in Northern California?
>>
>> Do any have thoughts about this? Where is there a good uncooked cured
>> ham?
>> Is there an uncooked cured smoked ham?
>>
> We've been through this before I believe. There is the country ham known
> as Smithfield which is defined as: "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." And there are producers wich use the
> name 'Smithfield' and *may* sell country hams but sell commercial "city"
> hams as well.
>
> D.M.
>
>
My query is only about uncooked "wet cured" smoked or non smoked Smithfield
brand ham, not dry cured "Virginia ham" with the Smithfield brand name on
it. I'm being a bit confusing without that intention. Sorry for that.

Kent