Here's a tid-bit that may be of interest:

In the mid 1770s, William Paxton of Botetourt Co. raised a large number of pigs, and from the sounds of it, they were allowed "free-range", much like some cattle in the southwest are raised today.

From the Botetourt Co. Order Book of 11  May 1774-
"Registered (for William Paxton)  ...ear mark, towit: a crop and slit in the right ear and a slit in the left ear, and is ord. to be recd., as also his brand, towit: WP."

As for cholesterol, there's very little in ham, Virginian or otherwise.

Joanne


Randy Cabell <[log in to unmask]> wrote:
I thought I had heard of everything to do with Virginia. But I received a note this morning that somebody who used to live in Richmond and now is somewhere out in Illionois produced a delicacy of Virginia Pork:

"....highly smoked pork shoulder, shredded, with some sort of home made
barbeque sauce, served on a bun with cole slaw on top. "

I know, or course, of Virginia hams (In this age of high cholesterol, are they still around?) and North Carolina barbecue, but does anybody know anything about the lineage of Virgina Pork? I bet peanut-fed hogs are involved :))

Randy

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