National Geographic : 1938 Jul
THE NATIONAL GEOGRAPHIC MAGAZINE Photograph by Willard R. Culver PEANUT PORK AND HARDWOOD SMOKE MAKE DISTINCTIVE HAMS In this Smithfield, Virginia, smokehouse, fumes are too dense for photography when curing really begins. Hogs roam for months in woods and fields, gaining flesh, then they are fattened on soybeans and corn before being loosed in peanut fields to root up what nuts are left after harvest (page 7). Fresh hams are packed in salt for about three weeks, then washed. Smoking is done on dry, cool days, and often requires a month's time. Then the hams are peppered and rehung in the smokehouses to drip grease during the long, hot sum mer. After that, at least six months old, Smithfield hams are ready to sell.