On Sun, 14 Nov 2010 22:37:18 -0800, "Kent" > wrote:

>
>"Gene" > wrote in message
.. .
>> On Sun, 14 Nov 2010 21:00:39 -0600, Omelet >
>> wrote:
>>
>>>In article >,
>>> "Kent" > wrote:
>>>
>>>> Does Smithfield sell "Smithfield Hams" from different distributors
>>>> throughout the country? My ham was "25% water added", not 7%, 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? Is
>>>> there a good uncooked cured ham?.
>>>>
>>>> Kent
>>>> ---------------------
>>>> ,always anal, searching for the right paper
>>>
>>>Cute sig. <grins>
>>>
>>>Imho paying extra for name brands is never worth the additional price. A
>>>ham is a ham...
>>
>> Unless it is a better product. But I get what your sayin, brand seldom
>> equals a better quality product for the money.
>>
>> And I tend to agree with you.
>>
>> I look for a ham that is natural juices (never water added), bone in,
>> and uncooked. As a second choice, all the same but cooked (to be
>> reheated).
>>
>> I just want the most natural product (screw "organic") that I can
>> obtain without stuff added to increase the weight in order to rip me
>> off. I want as much control over the cooking process I can get. This
>> ensures that the ham turns out the way I want it to (unless I **** it
>> up).
>>
>>
>And.....Where do you find an uncooked cured ham meeting the above
>standard[s]? Not a fresh ham, which you can buy at any restaurant supply
>outlet. Not a cooked ham, which can buy anywhere? Is there a national brand
>meeting your standard above?
>
>
>
>
It's called a BUTCHER. You know, a local guy, supporting and servicing
the local economy, who hires local workers, purchases from local farms
(when he can), providing fresh meats cut to order.

National brands rarely meet my standards.

Do you really care?