Americana, Salted, Smoked and Sliced Thin.

Features Virginia country ham. How the country ham made in Smithfield, Virginia, is dry cured, which intensifies its smoky flavor; Description of Smithfield; Background on Smithfield Foods, which owns the only remaining smokehouse in town; Comments of Lee Edwards, Smithfield Foods' ham master; Reference to John Egerton's description of country ham in his book "Southern Food"; How to get a glimpse of smaller-scale country-ham-making.