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Dry-curing Virginia style ham

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorGraham, Paul P.en
dc.contributor.authorKelly, Robert F.en
dc.contributor.authorMarriott, Norman G.en
dc.date.accessioned2013-12-14T00:49:55Zen
dc.date.available2013-12-14T00:49:55Zen
dc.date.issued1998en
dc.description.abstractVirginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world. Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia. Today, after more than three centuries of progress, Virginia ham is still considered a superb product because of its distinctive savory taste. For those who want to "do-it-yourself" cure and age a ham that will recapture the delightful flavor so highly cherished by these early clergymen, certain rules must be followed. This publication provides basic steps that can be applied to home curing or commercial operations.en
dc.description.notesRevised 1998en
dc.description.statementofresponsibilityPaul P. Graham, N.G. Marriott, and R.F. Kellyen
dc.format.extent8 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.oclc43919132en
dc.identifier.urihttp://hdl.handle.net/10919/24686en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 458-223en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.lccLD5655 .A762 no.458en
dc.subject.lcshHam -- Curingen
dc.titleDry-curing Virginia style hamen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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