One of the most distinctive of all Southern delicacies is salt-cured country ham. It originated in the days before refrigeration and is now produced from corn-fed hogs in Georgia, Tennessee, Kentucky and parts of North Carolina. The most famous of all the country hams, however, is made from peanut-fed hogs in Virginia. Called Smithfield ham, after a small town of the same name, its patented production is restricted by law to city limits. The process involves salting the ham, then smoking it and finally aging.
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