Virginia Ham: From Curing to Cooking to Carving.

From Jamestown to World Renown

     The curing of pork dates back hundreds of years.  Exactly when the first pork was cured and who cured it, no one really knows.  History traces the first attempts to the ancient Gauls who are purported to have salted, smoked, and dried pork.

     In Virginia, around 1608, the Indians taught the Jamestown colonists the secrets behind the famous Virginia cured ham.  Their methods of salting, smoking, and aging venison were adapted by the colonists for preserving the meat of the razorback hog. These techniques were refined and passed down for generations accumulating legend and lore throughout the centuries.

     Today, the renowned taste of the Virginia Country cured ham is achieved by essentially the same traditional process developed by the early settlers

     Click on the Q & A sign below for some more answers to common questions about cured pork:

Common Questions and Answers

Web Page Designed by Ed Acton
for
HamBone Express
Web page Updated, Monday, December 27, 2004
 

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