Village Squire, 1976-07, Page 28served as a gravy.
This dish is not seen often but it is
attractive, tasty and certainly a conversation
piece. Carve with the head on your left.
I haven't mentioned ham but remember I
mentioned that Smithfield in Virginia was the
source of Smithfield ham. Here is huw the
Smithfield ham (Virginia ham) was cured
years ago.
First rub the face and end with saltpeter.
Then apply a liberal rubbing of salt. Place on
shelves for three to five days. Apply another
liberal rubbing of salt and leave to cure Qne
day per pound of ham, (single ham). Wash,
partially dry and rub with black pepper.
Smoke intermittently for about a month and
repepper, bag and age 10 months to a year.
We saw smokehouses at nearly every house
in restored old Williamsburg and Smithfield
ham was for sale at a shop in the town.
Other ham you may run across is
Westphalian Ham. This is brine cured before
smokifig and is intended to be eaten raw.
(The brine does the job of thoroughly
cooking.)
Yorkshire ham and Scotch ham are salt
cured but not smoked. Prosciutti is Italian
ham dry -cured with lots of black pepper.
These hams are all superior to the pale pink
creations of the modern meat packing
industry. I wouldn't suggest these hams are
not good. Try a thin slice of dark red
prosciutti or the red Alsatian ham that you
can find sometimes in Mennonite country.
Robust Yorkshire ham about one half inch
thick and eggs with yolks with colour of The
setting sun before a storm, will all suggest to
you delights beyond the tender pink ham of
the modern market
Sausage deserves a word, there an
thousands of kinds from hundreds of culture,
Cervelet, Capacola, Coppa Picante, Farmers,
Goteborg; Holsteiner, Mett, Mortadella,
Sapressata and Thuringer are but a few.
Salami alone has hundreds of varieties named
from the city or district of origin. Salami is
Italian. and has distinctive casings and
binding, twining or cording, depending on
whether it comes from Milano, Genoa or
Sicily or other places.
Well off tor a dish of bangers and mash and
a pint. We'll look at Canadian Iamb one time
soon.
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