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Country ham
Country ham is a variety of cured ham, typically very salty. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky and other nearby Southern states. Virginia ham is a country ham produced in Virginia〔USDA Labeling Policy Book, p. 63〕 (including the more-precisely-defined Smithfield ham); whereas "VA Style" refers to a curing style, not a location.〔(Country Ham Recipe ) at 123recipes.com〕
==Production==
Country hams are salt-cured (and occasionally nitrite- and nitrate-cured) for one to three months. They may be hardwood (usually hickory and Red Oak) smoked, then aged for several months to 2–3 years, depending on the fat content of the meat.〔Kaminsky, Peter. (2005). ''Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them''. Hyperion. 304 p. ISBN 1-4013-0036-7〕 Country hams are not fully cooked, but preserved by the cure. Smoking is not a legal requirement: some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Smoking turns the meat a much redder color than unsmoked hams. They are usually sold in stores unrefrigerated as whole, bone-in hams packaged in rough cotton bags, with identifying markings printed on the bags. Country ham is also sold in presoaked, sliced, ready-to-cook form, usually vacuum-packaged.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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