Smithfield Ham - What is it?

I baked an uncooked, cured, non-smoked Smithfield ham yesterday. These are
labeled "Ready to Cook" and are supposed to be cooked to an internal temp.
of 148F. I followed Alton Brown's recipe, paraphrased below, without the
cookies.

Score ham through skin to create 2 inch skin patches. Place shank half ham
cut side down on baking pan. Put small amount of water in pan to cover the
cut side. Tent the ham tightly with heavy duty foil, & cook for 3 to 4 hours
or until the internal temperature at the deepest part of the meat registers
130 degrees F. You're basically baking in a steam environment. Remove ham
and pull away the diamonds of skin and all but a thin layer of fat. Brush on
a coat of mustard, and sprinkle surface generously with brown sugar. Return
to oven at 350F and bake uncovered to internal temp. of 148F, as per
instructions. Rest for one half hour before consuming.

The ham was somewhat marginal. Ham taste was so so, with no smoky taste at
all. It has since occurred to me that probably no raw cured ham is going to
have smoke flavor unless someone includes some liquid smoke in the cure.
Swertz said yesterday that, "The Smithfield hams I buy here are "in natural
juices". Which is the best, least adulterated ham you can buy. The ham may
not weigh more then 7% greater than it's green weight." , which raises the
following question.

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?

Kent
------------------
Please Note: I posted essentially the same message separately on
alt.food.barbecue. We should avoid cross posting to maintain the integrity
of a posted thread, as mandated by Kevin S. Wilson. May he rest in peace.

"Kent" > wrote in message
...
> Smithfield Ham - What is it?
>
> I baked an uncooked, cured, non-smoked Smithfield ham yesterday. These are
> labeled "Ready to Cook" and are supposed to be cooked to an internal temp.
> of 148F. I followed Alton Brown's recipe, paraphrased below, without the
> cookies.
>
> Score ham through skin to create 2 inch skin patches. Place shank half ham
> cut side down on baking pan. Put small amount of water in pan to cover the
> cut side. Tent the ham tightly with heavy duty foil, & cook for 3 to 4
> hours or until the internal temperature at the deepest part of the meat
> registers 130 degrees F. You're basically baking in a steam environment.
> Remove ham and pull away the diamonds of skin and all but a thin layer of
> fat. Brush on a coat of mustard, and sprinkle surface generously with
> brown sugar. Return to oven at 350F and bake uncovered to internal temp.
> of 148F, as per instructions. Rest for one half hour before consuming.
>
> The ham was somewhat marginal. Ham taste was so so, with no smoky taste at
> all. It has since occurred to me that probably no raw cured ham is going
> to have smoke flavor unless someone includes some liquid smoke in the
> cure. Swertz said yesterday that, "The Smithfield hams I buy here are "in
> natural juices". Which is the best, least adulterated ham you can buy. The
> ham may not weigh more then 7% greater than it's green weight." , which
> raises the following question.
>
> 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?
>
> Kent
> ------------------
>
I don't know if I've ever knowingly eaten Smithfield ham, but you can get
uncooked cured smoked ham, or uncooked cured ham. There is a difference
between the two. Do some Google searches (not necessarily just for
Smithfield) and you'll get some pretty good descriptions and ideas of what's
available.

Mmmm, this reminds me. I've got a slice of hickory smoked cured country ham
in the freezer. I'll have to think of something to do with it (other than
pan-fry) to go with breakfast next weekend.

Jill

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.

"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.
>
>
Can any ham company in Smithfield county use the Smithfield brand name, as
you suggest? My question is only about the so-called Smithfield brand
uncooked cured ham. How many producers are allowed or contracted to use this
name and to produce so called Smithfield ham? As I said above, the ham in
Texas seems to be different than the ham in California though they're both
uncooked, cured, and have the Smithfield brand name.

Even the dry cured Smithfield brand ham is a bit confusing. I think Gawaltny
dry cured hams may be produced by Smithfield. Is there a difference?

Kent

"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

On Sun, 14 Nov 2010 17:21:23 -0800, Don Martinich wrote:

> We've been through this before I believe.

No shit. Kent like to go through everything 5 or 10 times,
ignoring everything he hears the first 4-9 times.

-sw

On Sun, 14 Nov 2010 16:31:15 -0800, Kent wrote:

> Smithfield Ham - What is it?
>
> I baked an uncooked, cured, non-smoked Smithfield ham yesterday. These are
> labeled "Ready to Cook" and are supposed to be cooked to an internal temp.
> of 148F. I followed Alton Brown's recipe, paraphrased below, without the
> cookies.
>
> Score ham through skin to create 2 inch skin patches. Place shank half ham
> cut side down on baking pan. Put small amount of water in pan to cover the
> cut side. Tent the ham tightly with heavy duty foil, & cook for 3 to 4 hours
> or until the internal temperature at the deepest part of the meat registers
> 130 degrees F. You're basically baking in a steam environment. Remove ham
> and pull away the diamonds of skin and all but a thin layer of fat. Brush on
> a coat of mustard, and sprinkle surface generously with brown sugar. Return
> to oven at 350F and bake uncovered to internal temp. of 148F, as per
> instructions. Rest for one half hour before consuming.
>
> The ham was somewhat marginal. Ham taste was so so, with no smoky taste at
> all. It has since occurred to me that probably no raw cured ham is going to
> have smoke flavor unless someone includes some liquid smoke in the cure.
> Swertz said yesterday that, "The Smithfield hams I buy here are "in natural
> juices". Which is the best, least adulterated ham you can buy. The ham may
> not weigh more then 7% greater than it's green weight." , which raises the
> following question.
>
> 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?
>
> Kent
> ------------------
> Please Note: I posted essentially the same message separately on
> alt.food.barbecue. We should avoid cross posting to maintain the integrity
> of a posted thread, as mandated by Kevin S. Wilson. May he rest in peace.

You need to stop asking so many questions at once. You're only
confusing yourself.

Obviously they sell different types of hams to different retailers.
We have already established that but you seem oblivious to that
information. Why you need to keep harping on the same subjects
over and over again is anyone's guess.

Email the manufacturer. Call them on the phone. The answers you
seek are not available here, obviously, since you keep asking the
same damn questions over and over again ignoring the answers. Year
after year.

-sw

On Sun, 14 Nov 2010 17:45:32 -0800, Kent wrote:

> "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.
>>
>>
> Can any ham company in Smithfield county use the Smithfield brand name, as
> you suggest? My question is only about the so-called Smithfield brand
> uncooked cured ham. How many producers are allowed or contracted to use this
> name and to produce so called Smithfield ham? As I said above, the ham in
> Texas seems to be different than the ham in California though they're both
> uncooked, cured, and have the Smithfield brand name.

Now you're being purposely obtuse and anal. You know damn well
that Smithfield is a *brand* and also a *type* of ham.

I and other in AFB have explained this to him a zillion times.

It's just s troll, folks. Nothing more to see here.

-sw

"Sqwertz" > wrote in message
...
> On Sun, 14 Nov 2010 17:45:32 -0800, Kent wrote:
>
>> "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.
>>>
>>>
>> Can any ham company in Smithfield county use the Smithfield brand name,
>> as
>> you suggest? My question is only about the so-called Smithfield brand
>> uncooked cured ham. How many producers are allowed or contracted to use
>> this
>> name and to produce so called Smithfield ham? As I said above, the ham in
>> Texas seems to be different than the ham in California though they're
>> both
>> uncooked, cured, and have the Smithfield brand name.
>
> Now you're being purposely obtuse and anal. You know damn well
> that Smithfield is a *brand* and also a *type* of ham.
>
> I and other in AFB have explained this to him a zillion times.
>
> It's just s troll, folks. Nothing more to see here.
>
> -sw
>
>
Squirty, yes we all know that. My question is, how many different companies
are using "Smithfield Ham" as a brand name? When you see "Smithfield Ham"
only on the label, who made it? Where did it come from?

Kent

On Sun, 14 Nov 2010 18:54:50 -0800, Kent wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sun, 14 Nov 2010 17:45:32 -0800, Kent wrote:
>>
>>> "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.
>>>>
>>>>
>>> Can any ham company in Smithfield county use the Smithfield brand name,
>>> as
>>> you suggest? My question is only about the so-called Smithfield brand
>>> uncooked cured ham. How many producers are allowed or contracted to use
>>> this
>>> name and to produce so called Smithfield ham? As I said above, the ham in
>>> Texas seems to be different than the ham in California though they're
>>> both
>>> uncooked, cured, and have the Smithfield brand name.
>>
>> Now you're being purposely obtuse and anal. You know damn well
>> that Smithfield is a *brand* and also a *type* of ham.
>>
>> I and other in AFB have explained this to him a zillion times.
>>
>> It's just s troll, folks. Nothing more to see here.
>>
>> -sw
>>
>>
> Squirty, yes we all know that. My question is, how many different companies
> are using "Smithfield Ham" as a brand name? When you see "Smithfield Ham"
> only on the label, who made it? Where did it come from?

As you noted, most of the ham companies in Smithfield County and
even Virginia itself are now owned by Smithfield(tm), the company.
But all the independents are still allowed to call their
*dry-cured* hams, "Smithfield Hams" and made by "XYZ Ham Company"
(not affiliate with Smithfield the company) as long as they are
made in the county (or bourough?) of Smithfield.

That's the last time I'll explain it to you. It's not hard to
understand. Anybody else *not* understand that?

Smithfield, the company, is I think now the second largest meat
packaging company in America (followed by Tyson).

-sw

Sqwertz wrote:
>
> Now you're being purposely obtuse and anal. You know damn well
> that Smithfield is a *brand* and also a *type* of ham.
>
> I and other in AFB have explained this to him a zillion times.
>
> It's just s troll, folks. Nothing more to see here.
>
> -sw

Ah, thanks. I almost replied to him.

On Sun, 14 Nov 2010 21:30:24 -0800, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> Now you're being purposely obtuse and anal. You know damn well
>> that Smithfield is a *brand* and also a *type* of ham.
>>
>> I and other in AFB have explained this to him a zillion times.
>>
>> It's just s troll, folks. Nothing more to see here.
>
> Ah, thanks. I almost replied to him.

Don't let me stop you. Ask him about food grade propane while
you're there.

-sw (ducking)

Kent wrote:

> My question is, how many different companies are using "Smithfield Ham" as
> a brand name?

Quiddly-eleven.


> When you see "Smithfield Ham" only on the label, who made it?

The Gnomes of Zurich.


> Where did it come from?

Hampton. Or maybe Hammond.

Why are you asking this group about a product which appears in YOUR grocery
store? Why are you not starting your inquiry at the store, and following it
back to the source from there? Are you afraid that you'll be blackballed at
the store or something?

Bob

On Sun, 14 Nov 2010 16:31:15 -0800, "Kent" > wrote:

>Smithfield Ham - What is it?....
>
>Does Smithfield sell "Smithfield Hams" from different distributors
>throughout the country? .... 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?

All Smithfield Ham must be: "HAMS PROCESSED, TREATED, SMOKED, AGED,
AND CURED BY THE LONG-CURE, DRY SALT METHOD OF CURE AND AGED FOR A
MINIMUM OF SIX MONTHS WHEN SUCH SIX-MONTH PERIOD COMMENCES WHEN THE
GREEN PORK CUT IS FIRST INTRODUCED TO DRY SALT AND ALL SUCH SALTING,
PROCESSING, TREATING, SMOKING, CURING AND AGING IS DONE WITHIN THE
CORPORATE LIMITS OF THE TOWN OF SMITHFIELD, VIRGINIA."

The last time I was down there, there were only two commercial
producers in Smithfield, VA. I don't know anything about distributors.

The rights to all other meats sold under the name "Smithfield" are
owned by SF Investments, Inc., a Delaware corporation.

-- Larry

> wrote in message
...
> On Sun, 14 Nov 2010 16:31:15 -0800, "Kent" > wrote:
>
>>Smithfield Ham - What is it?....
>>
>>Does Smithfield sell "Smithfield Hams" from different distributors
>>throughout the country? .... 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?
>
> All Smithfield Ham must be: "HAMS PROCESSED, TREATED, SMOKED, AGED,
> AND CURED BY THE LONG-CURE, DRY SALT METHOD OF CURE AND AGED FOR A
> MINIMUM OF SIX MONTHS WHEN SUCH SIX-MONTH PERIOD COMMENCES WHEN THE
> GREEN PORK CUT IS FIRST INTRODUCED TO DRY SALT AND ALL SUCH SALTING,
> PROCESSING, TREATING, SMOKING, CURING AND AGING IS DONE WITHIN THE
> CORPORATE LIMITS OF THE TOWN OF SMITHFIELD, VIRGINIA."
>
> The last time I was down there, there were only two commercial
> producers in Smithfield, VA. I don't know anything about distributors.
>
> The rights to all other meats sold under the name "Smithfield" are
> owned by SF Investments, Inc., a Delaware corporation.
>
> -- Larry
>
>
There is the Smithfield variety of ham, very similar to a Country, or a
Virginia ham. These are all dry cured as above.

There is also the Smithfield company http://smithfield.com/products/ which
makes all the other types of hams and markets them with the Smithfield brand
on the label. That's what's confusing about all this. Smithfield is a
variety of ham and there is also a Smithfield Ham brand.

Kent



I

On Mon, 15 Nov 2010 15:52:54 -0800, "Kent" > wrote:

>> All Smithfield Ham must be: "HAMS PROCESSED, TREATED, SMOKED, AGED,
>> AND CURED BY THE LONG-CURE, DRY SALT METHOD OF CURE AND AGED FOR A
>> MINIMUM OF SIX MONTHS WHEN SUCH SIX-MONTH PERIOD COMMENCES WHEN THE
>> GREEN PORK CUT IS FIRST INTRODUCED TO DRY SALT AND ALL SUCH SALTING,
>> PROCESSING, TREATING, SMOKING, CURING AND AGING IS DONE WITHIN THE
>> CORPORATE LIMITS OF THE TOWN OF SMITHFIELD, VIRGINIA."
>>
>> The last time I was down there, there were only two commercial
>> producers in Smithfield, VA. I don't know anything about distributors.
>>
>> The rights to all other meats sold under the name "Smithfield" are
>> owned by SF Investments, Inc., a Delaware corporation.
>>
>There is the Smithfield variety of ham, very similar to a Country, or a
>Virginia ham. These are all dry cured as above.
>
>There is also the Smithfield company http://smithfield.com/products/ which
>makes all the other types of hams and markets them with the Smithfield brand
>on the label. That's what's confusing about all this. Smithfield is a
>variety of ham and there is also a Smithfield Ham brand.

Smithfield, Inc. is wholly owned by SF Investments. They do not sell
any product identified simply as "Smithfield Ham." All their products
have another term included, such as "Smithfield Smoked Ham,"or
"Smithfield Spiral Sliced Ham," and none of them is dry salt cured and
aged.

Yes, it's confusing. But if you find something labelled as precisely
"Smithfield Ham," it is the real thing.

-- Larry

On Mon, 15 Nov 2010 15:52:54 -0800, "Kent" > wrote:

>
> wrote in message
.. .
>> On Sun, 14 Nov 2010 16:31:15 -0800, "Kent" > wrote:
>>
>>>Smithfield Ham - What is it?....
>>>
>>>Does Smithfield sell "Smithfield Hams" from different distributors
>>>throughout the country? .... 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?
>>
>> All Smithfield Ham must be: "HAMS PROCESSED, TREATED, SMOKED, AGED,
>> AND CURED BY THE LONG-CURE, DRY SALT METHOD OF CURE AND AGED FOR A
>> MINIMUM OF SIX MONTHS WHEN SUCH SIX-MONTH PERIOD COMMENCES WHEN THE
>> GREEN PORK CUT IS FIRST INTRODUCED TO DRY SALT AND ALL SUCH SALTING,
>> PROCESSING, TREATING, SMOKING, CURING AND AGING IS DONE WITHIN THE
>> CORPORATE LIMITS OF THE TOWN OF SMITHFIELD, VIRGINIA."
>>
>> The last time I was down there, there were only two commercial
>> producers in Smithfield, VA. I don't know anything about distributors.
>>
>> The rights to all other meats sold under the name "Smithfield" are
>> owned by SF Investments, Inc., a Delaware corporation.
>>
>> -- Larry
>>
>>
>There is the Smithfield variety of ham, very similar to a Country, or a
>Virginia ham. These are all dry cured as above.
>
>There is also the Smithfield company http://smithfield.com/products/ which
>makes all the other types of hams and markets them with the Smithfield brand
>on the label. That's what's confusing about all this. Smithfield is a
>variety of ham and there is also a Smithfield Ham brand.
>
>Kent
>

The Smithfield Foods is actually located in Smithfield, Isle of Wight
county, Virginia. My son & DIL live there and do some work for the
headquarters.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 14 Nov 2010 21:43:50 -0600, Sqwertz wrote:

> On Sun, 14 Nov 2010 18:54:50 -0800, Kent wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 14 Nov 2010 17:45:32 -0800, Kent wrote:
>>>
>>>> "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.
>>>>>
>>>>>
>>>> Can any ham company in Smithfield county use the Smithfield brand name,
>>>> as
>>>> you suggest? My question is only about the so-called Smithfield brand
>>>> uncooked cured ham. How many producers are allowed or contracted to use
>>>> this
>>>> name and to produce so called Smithfield ham? As I said above, the ham in
>>>> Texas seems to be different than the ham in California though they're
>>>> both
>>>> uncooked, cured, and have the Smithfield brand name.
>>>
>>> Now you're being purposely obtuse and anal. You know damn well
>>> that Smithfield is a *brand* and also a *type* of ham.
>>>
>>> I and other in AFB have explained this to him a zillion times.
>>>
>>> It's just s troll, folks. Nothing more to see here.
>>>
>>> -sw
>>>
>>>
>> Squirty, yes we all know that. My question is, how many different companies
>> are using "Smithfield Ham" as a brand name? When you see "Smithfield Ham"
>> only on the label, who made it? Where did it come from?
>
> As you noted, most of the ham companies in Smithfield County and
> even Virginia itself are now owned by Smithfield(tm), the company.
> But all the independents are still allowed to call their
> *dry-cured* hams, "Smithfield Hams" and made by "XYZ Ham Company"
> (not affiliate with Smithfield the company) as long as they are
> made in the county (or bourough?) of Smithfield.
>
> That's the last time I'll explain it to you. It's not hard to
> understand. Anybody else *not* understand that?
>
> Smithfield, the company, is I think now the second largest meat
> packaging company in America (followed by Tyson).


You're welcome, BTW. You begged me for an answer for the final
time and you don't even have the courtesy to thank me, troll?

-sw

On Mon, 15 Nov 2010 23:41:33 -0500, wrote:

> Smithfield, Inc. is wholly owned by SF Investments. They do not sell
> any product identified simply as "Smithfield Ham." All their products
> have another term included, such as "Smithfield Smoked Ham,"or
> "Smithfield Spiral Sliced Ham," and none of them is dry salt cured and
> aged.

Smithfield, the Company, does indeed make a Genuine Smithfield Dry
Cured Ham. I see them every time I go to the grocery store.

-sw