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If you are a dyed in the wool country boy or girl, you probably like some mold on your dry cured country hams. You may think this is a sign of aging, and that the more mold present, the better the flavor will be.
Alas, you are the victim of another myth, according to VPI authorities. Research shows that mold on dry cured hams does not indicate longer aging or better flavor. True, the vast majority of molds are harmless and can be washed off before eating. But a few molds may be harmful if eaten.
Can anything be done to retard the growth of these unsightly, unnecessary (or possible harmful) molds on cured hams? Yes. Recent
Appreciation
Banquet
An appreciation banquet will be given in honor of Mrs. Julia Boddie on Nov. 19 at 6:00 p.m. in the First Baptist Church dining hall in Washington. For reservations, contact Mrs. Dorothy Butler, 987-8339; Mrs. Bessie Grigsby, 9878394; or Mrs. Charlotte Freeman, 675-3347 or 6753643.
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