In 1973, a retired dairy farmer in Tennessee leased out his smokehouse to Allan Benton, a young man interested in mastering the traditional Appalachian art of dry-curing ham. Word of Benton’s skills ...

I come from a ham town and everyone knows it. The mention of Smithfield conjures pork. But to most, it is factory farms, picket lines and Paula Deen, things associated with Virginia’s monolithic ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

July is only six months away, so area 4H students began work this weekend on their projects for the annual Jefferson City Jaycees Cole County Fair. This is actually the perfect time to start on ...

The boys, with help from their aunt, Norine Snider, measure out the main curing agent and other spices that will turn more than 75 pounds of fresh pork into home-cured hams, shoulder and belly. The ...