热度 14||
Genuine
Smithfield hams have graced dinner tables in the U.S. since nearly the
settlement of the nation itself. The "Ham Capital of the World,"
Smithfield, a quaint town of 6500 residents in the eastern state of
Virginia traces the history and the art of making the famous Smithfield
ham.
Virginia ham is known for its superb taste and is a popular dish at Christmas and Thanksgiving dinners in the U.S.
Larry
Santure, Director of Sales at Smithfield Foods, tells the story of
Virginia ham. "The history of Virginia ham is very unique and very
interesting. Marco Polo actually brought the basis of curing the
Virginia ham to Italy from China, and they thought about how they could
make the ham in Italy, and this turned out to be the prosciutto. The
settlers brought the formula for making prosciutto with them to the
United States."
Smithfield was one of the earliest towns
colonized near Jamestown, the first permanent English settlement in
North America. Santure says the area's ham tradition owes much to the
Native Americans living there.
Santure continues, "The Indians
have devices and methods of taking sea water from the oceans not far
from here and dehydrating it and producing salt, which is critical to
making cured hams."
Many consider genuine Smithfield ham the crown jewel of Virginia hams because of the meticulous way it is made.
Smithfield
ham is salt cured for at least 50 days at three degrees Celsius. The
next step is for the ham to be heated and smoked using hickory and
fruitwood, a technique dating back more than 200 years.
"It
allows the concentration to equalize throughout the muscle and the whole
ham. Then we go through a process of heating the ham. In this
particular area, we use a smoke. That's a time-honored way that we
acquired actually from the Indians long, long ago."
Smithfield
ham is salted, cooled and smoked. The entire dry-cure process takes at
least 180 days before the distinctively delicious ham makes its way to
dinner tables. Judy Winslow, Director of Tourism for Smithfield and Isle
of Wight County, says anytime is the right time for a Smithfield ham.
"We
do not have a special occasion or probably any occasion in town that
Smithfield ham is not served," says Winslow. "Certainly when anyone has
guests in from out of town, it's always on the table."
哈,原来维州火腿的根真的在中国,也难怪味道像中国火腿了。注意到了视频的最后,视频的制作者是谁么?
只好明天再来说楼外楼了。
panda: btw, I have nothing against this ham, costco selling the whole ham for $57.99, I am thinking buy one. but can I eat uncooked/raw?
http://www.costco.c ...
漫人: 我买的维州火腿都是拿来做菜用。
prosciutto就是生吃的,或者说切下来就吃,不用再烧熟。那么prosciutto style的火腿,应该也是可以生吃的。维州火腿我不是在Co ...
漫人: 我买的维州火腿都是拿来做菜用。
prosciutto就是生吃的,或者说切下来就吃,不用再烧熟。那么prosciutto style的火腿,应该也是可以生吃的。维州火腿我不是在Co ...
漫人: 我买的维州火腿都是拿来做菜用。
prosciutto就是生吃的,或者说切下来就吃,不用再烧熟。那么prosciutto style的火腿,应该也是可以生吃的。维州火腿我不是在Co ...
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