SC - keeping of saurkraut

[Bonne of Traquair]

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
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