American Food : Smithfield ham

 

Smithfield, Virginia: Where Ham Comes First—Literally

“Ham, history, and hospitality.” That’s the official motto of Smithfield, Virginia—and it’s no accident that ham takes top billing. In a town that’s been around since 1634, putting pork ahead of history says a lot.

Known far and wide as the Ham Capital of the World, Smithfield has earned its title the old-fashioned way—by curing more hogs than you can count. While many hams are labeled "Virginia," only one can truly be called Smithfield Ham, thanks to a 1926 law that says it must be processed within Smithfield’s town limits.

The original country ham was a marvel of preservation: dry-cured, salty, and rock-hard until soaked, revived, and slow-cooked to perfection. This wasn’t just survival food—it became a Southern delicacy. And guess what? It was a favorite of none other than Thomas Jefferson himself.

Smithfield isn’t just about pork; it’s about pride, tradition, and a community built around flavor. Whether you’re a history buff, a ham lover, or just hungry, this little town delivers big taste with a side of Southern charm.

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