SC - Eggs - OOP

[Angie Malone]

> other foods. The first time I saw
> > > Smithfield hams they were in the refrigerated case. This last season
> > > though, the same grocery had them sitting on the top of the cases.
> >
> >Technically, Smithfield hams don't require refrigeration, unless they've
> >been cut into, or perhaps if the room they're being stored in is rather
> >warm. Could they have been out in the open in the winter and
> >refrigerated in the summer?
>
> I wonder if they weren't 'more cured'.  If the smoking and storage were done
> in the chimney then they just keep getting more cured, right?
>
> For summer storage, you put hams down cellar or in the springhouse, and if
> you don't have either, or they aren't cold/dry enough to prevent mold, why
> you just cut it off, traditionally, before preparing the ham.  However,
> today's  urban shoppers in upscale markets or or suburban shoppers in
> grocery stores, aren't going to stand for THAT, so refrigeration during
> shipping and before sale and directions to the customer to keep it
> refrigerated before serving are the way things are now.
>
> Bonne
> ________

For Bonne's benefit and others':  I had not seen a whole Smithfield ham for sale
in Southern California before last year, when I started shopping at the 99 Ranch
Market, a Chinese chain.  Evidently, the Smithfield ham is very similar in taste
and treatment to the Yunnan ham.  So if you are homesick for your old Kentucky
or Yunnan home, that's where to go.

Between that and a nice cabbage sunomono, you're all set! :-P

Selene