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LONG days and hard work
gave our forebears hearty appetites.
Holidays, of course,
called for an abundance of the usual stick-to-the-ribs fare as well as an assortment of seasonal specialty items.
On the subject of our ancestors’ diets — and the origin of foods and drink associated with the history of Virginia —the state market division offers some perspectives. For example:
The palatable pig
In the early 1600s, the English brought the first Swine to Virginia. The native Indians taught the colonists the secrets behind the famous Virginia cured hams.
The curing process of salting, smoking and aging imparts a delicious flavor to hams and bacon. This method has never been improved on and is still used today.
In the early 17th century, the colonists began exporting Smithfield ham to England where they received premium prices. Today, Virginia is still known for the delicious flavor of Smithfield hams, which are marketed internationally.
The edible egg
There are many legends and myths about eggs that have been around for centuries. Perhaps one of the oldest is the Hindu myth of the “World Egg,” which has it that the
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