1937. College Park, Maryland. "Hams. From time to time the hams are taken from the incubator by Mr. Carroll and weighed to check the shrinkage caused during the aging process." Harris & Ewing Collection glass negative.
Nowadays it's a challenge to find a ham that has not been injected with water or saline (at $6.00 per pound...)
"Nowadays it's a challenge to find a ham that has not been injected with water or saline (at $6.00 per pound...)"
ReplyDeleteOr more....
CCL
Chzaqqchr H. Mogg... You've ruined my life. This is the most amazing blog I've ever seen... now added to my daily "must visit" sites. As to the archives... I don't think I have enough years left on earth.
ReplyDeleteWe used to get "farm" meat. Meat that was reared, killed by and and butchered by the farmer on his property.
ReplyDeleteI remember using some mince (ground beef to you merkins) from the farm and some from the supermarket.
You could really tell the difference not only in taste but when cooking the meat together. Supermarket mince has never looked so grey, watery and greasy next to the red (real) mince.