The daily chieftain. [volume] (Vinita, Ind. Ter. [Okla.]) 1898-1902, 1899-05-29
RAZoRRAcK HAMS.
A Virginia Deifcacy That Has Wide
Reputation.


In the twelfth and thirteenth an
nual reportsof the bureau of animal
industry OF the department of agri- /
culture high tribute is paid to the |
Smithfield ham, which is produced IN !
Virginia, in the counties of Isle OF 1
Wight, Surrey, southampton and
Nanselnond. An inspector OF the
department of agriculture has made
a special study of its history and
preparation. The fame of the Smith
T field ham Is well established, says
the report, its "only rival" being
1.-THE celebrated Westphalia ham,
which many consider to be interl-
or. The name is derived from a
+ small town on Pagan creek, about 80
miles from Norfolk. Its reputation
/ began about 100 years ago with the
hams cured by Mr. Todd Of Smith
field. Its sale is extensive, extend
ing to all the larger cities of the Un-
ion. and some of the 30, 600 hams
produced yearly go TO Europe TO
/ meet the demand Of connoisseurs OF
the old world. Much OF the product
is sold in England and France to
/ private parties, who order their
hams before the crop is cured.
Western pigs have been imported
and fattened as well as cured at
I Smithfield, but the meat was unsat-
isfactory, being coarse compared
with the local product. Strange to
say. the animal which produces the
incompatible Smithfeld ham is
the ''razorback' hog, semiwild,
friendless, not to say odious, variety
which is found in the mountains of
Virginia, Kentucky and Tennessee.
This variety is described as ''long
nosed, slabsided and like a race
horse, with legs of extraordinary
/ length. 1t has bad name among
farmers who breed fine stock, but
for ham it has no equal.
Much depends on the proper feed
ing and upon the curing of the hams.
For a time in the youth of the razor
back he is allowed in the summer
TO run wild in the woods and gain
thus a gamy flavor, when he Is
turned into fields from which crops
have. been gathered, where he be-
gins to fatten. OF this fattening
process the report says: In the fall,
when the corn crop has been gath
cred. the hogs are turned into the
cornfields. In these fields every 9TH
er row has been planted TO black
eyed peas, and the hogs are allowed
to gather these and the small corn
that has been left in the field. When
, turned into these fields they are very
thin. The feed they get there causes
, them to fatten rapidly. As the po-
tatoes are gathered the hogs are al
lowed to follow in these fields and
get the small potatoes that are left
In the district which produces the
most Smithfield hams there are a
| great many sweet potatoes and pea
nuts raised, and the hogs are allow
ed free access to these fields as soon
as the crops are gathered. The po-
tatoes, and particularly the peanuts,
) add fat with astonishing rapidity,
but the fat is very soft. Peanut fat
in particular has translucent, oily
{ character, which, from its tendency
to drip when the hams are hung up,
causes a great shrinkage in the
weight" After the razorback has
cleaned up the fields the next step is
to pen him up and give him corn and
} plenty of clean water. With this
diet he fattens quickly TO the desired
extent. The curing is with Liverpool
salt and saltpeter, after which the
hams are washed clean and slowly
smoked for 40 days with green hick-
ory or red oak. Many farmers raise
? the hogs, but few cure them. They
are sold to skilled curers, who sup
3 ply the market with about 300, 0OC
pounds of ham yearly.-Baltlmort
. Sun.