Smithfield Country Ham is a traditional dry-cured ham packaged in a cloth burlap bag, representing a centuries-old American curing tradition. This genuine country ham is processed using the long-cure, dry salt method and aged for a minimum of six months within Smithfield, Virginia. The ham is hand-salted with a traditional recipe, seasoned with black pepper, and smoked over fires built from aged hardwoods, creating a distinctive salty and intensely flavored product.

The curing process begins when the raw pork is first introduced to dry salt, with all salting, processing, treating, smoking, curing, and aging conducted in accordance with Virginia state regulations. Whole country hams typically weigh between 16-19 pounds and may develop surface mold during the aging process, similar to fine aged cheeses, which is completely safe and normal. Due to the intensive salt-curing process, refrigeration is not required, and the ham should be stored in a cool, dry place. Before cooking, Smithfield Country Ham should be soaked for 36 hours or longer to reduce salt content.