zoom_in Click to enlarge

Smithfield Ham

▲ ▼

language

description Smithfield Ham Overview

Smithfield Ham is a specific type of dry-cured country ham produced exclusively within the corporate limits of Smithfield, Virginia, a distinction protected by a 1926 state law. The pork is processed using traditional curing methods involving heavy salting and hickory smoking, followed by an aging period that can last up to a year to develop its signature savory profile. Historically, the hams were sourced from peanut-fed pigs, a regional agricultural practice that contributed to the meat's distinct fat composition and flavor.

help Smithfield Ham FAQ

Why can Smithfield Ham only be made in Smithfield, Virginia?

A Virginia law passed in 1926 protected the name by tying production to the town of Smithfield. The definition was revised in 1966 to require processing, smoking, aging, and curing for at least six months within the town's corporate limits.

Is Smithfield Ham the same as an ordinary country ham?

Smithfield Ham belongs to the broader Virginia country-ham tradition, but its legally protected identity is geographic. A country ham made elsewhere in Virginia cannot be sold as Genuine Smithfield Ham merely because it uses a similar dry cure.

Does a whole Smithfield Ham need to be cooked?

That depends on the specific product, since traditional dry-cured hams and fully cooked retail hams have different preparation instructions. Buyers should follow the label, especially because soaking and slow cooking are often used to moderate the saltiness of an uncooked country ham.

What does Smithfield Ham taste like?

Its long dry cure produces a concentrated pork flavor and noticeable saltiness, while hickory smoking adds a woody aroma. It is usually sliced more thinly than a mild wet-cured city ham.

swap_horiz

Looking for Smithfield Ham alternatives? Compare top competitors ranked & scored

arrow_forward