From Jamestown
to World Renown
The curing of pork dates
back hundreds of years. Exactly when the first pork was cured and who cured
it no one really knows. History traces the first attempts to the ancient Gauls
who are purported to have salted, smoked and dried pork.
In Virginia, around 1608,
the Indians taught the Jamestown colonists the secret behind the famous Virginia
cured ham. Their methods of salting, smoking and aging venison were adapted
by the white man to preserving the meat of the plentiful razorback hog. These
techniques were refined and passed down for generations, accumulating legend
and lore throughout the centuries.
Today, the renowned taste
of the Virginia country-cured ham
is achieved by essentially the same traditional process developed by the early
settlers.
See
or buy one of our Virginia country hams
Read
Frequently Asked Questions about Virginia Ham