I come from a ham town and everyone knows it. The mention of Smithfield conjures pork. But to most, it is factory farms, picket lines and Paula Deen, things associated with Virginia’s monolithic ...

July is only six months away, so area 4H students began work this weekend on their projects for the annual Jefferson City ...

In 1973, a retired dairy farmer in Tennessee leased out his smokehouse to Allan Benton, a young man interested in mastering the traditional Appalachian art of dry-curing ham. Word of Benton’s skills ...

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

Ham is a delicious deli meat that's essentially a preserved form of pork, the single most consumed meat in the world. It's prepared in plenty of different ways, from sandwich fillings to delicious ...

The boys, with help from their aunt, Norine Snider, measure out the main curing agent and other spices that will turn more than 75 pounds of fresh pork into home-cured hams, shoulder and belly. The ...