I think most folks have heard of ham biscuits and probably associate them with the South. Less well known is country ham. There are many places that claim to have country ham -- Cracker Barrel is one. But having tasted Cracker Barrel country ham I can tell you it is hardly even a pale imitation. If you ever eat a true country ham, you won't forget it -- it is like taking a tsp of slat and putting it in your mouth! You love it or hate it. I have always said you had to be raised on the stuff. My Dad was and loved it.
For an even less well know, iconic state dish -- Smithfield Ham. No, not the stuff found in every grocery. It use to be that the pigs had to be peanut fed. But the definition has changed to the following:
".Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure; and, aged for a minimum period of six months; such six-month period to commence when the green pork cut is first introduced to dry salt, all such salting, processing, treating, smoking, curing, and aging to be done within the corporate limits of the town of Smithfield, Virginia."
A true Smithfield is about $160 for a 13-16 lb ham, comes on the bone and, I am told, tastes something like prosciutto when thinly sliced.
Author
Topic: Not so well known iconic state dishes. (Read 7062 times)