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Smithfield ham is a specific form of country ham finish-cured in the town of Smithfield in Isle of Wight County in the Hampton Roads region of Virginia, US. The first record of the commercial sale of cured "Smithfield Ham" is a receipt to Ellerston and John Perot on the Dutch Caribbean Island of St Eustatius, dating from 1779.〔("Images of America: Smithfield: Ham Capitol of the World", excerpt from Google Books )〕 ==History== The state of Virginia first regulated usage of the term "Smithfield Ham" in a 1926 Statute passed by its General Assembly stating: The "peanut fed" and "peanut belt" stipulations were removed in 1966. The present statute reads:〔(LIS > Code of Virginia > 3.2-5419 )〕 While unclear whether hams may be come from pigs raised and slaughtered elsewhere, this stipulates only that a six-month curing clock begins whenever cuts of pork are "introduced to dry salt", and that the duration of processing must occur within Smithfield. Legally specifying the locality of a ham's ultimate curing process ensures a uniformity in flavor, since the curing environment's air quality, humidity, and local varieties of airborne mold spores (whose enzymes are produced as a byproduct of growth on the ham's rind) produce both a unique and systematically replicable flavor. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Smithfield ham」の詳細全文を読む スポンサード リンク
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