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Hams now aged in 6 to 10 weeks. College Park, Md. Oct. 27. No longer is it necessary to age ham a year or so to obtain that sharp, pungent, cheesy flavor in the lean meat, so characteristic of southern style ham. Speeding up nature, the Maryland Experiment Station, University of Maryland, in coopera
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Hams now aged in 6 to 10 weeks. College Park, Md. Oct. 27. No longer is it necessary to age ham a year or so to obtain that sharp, pungent, cheesy flavor in the lean meat, so characteristic of southern style ham. Speeding up nature, the Maryland Experiment Station, University of Maryland, in coopera

Date
1938-10-07
Collection
Harris & Ewing
Archive
Library of Congress (via Wikimedia Commons)
Type
photograph
Original size
8,120 × 10,029 pixels

Public domainsafest

Reason: Harris & Ewing collection, given to the Library of Congress without copyright restrictions.

Read from: Commons licence category: PD-Harris-Ewing; no CC BY, CC BY-SA, GFDL or deletion tag on the file page; permission field: No known restrictions on publication. For more information, see Harris & Ewing Photographs - Rights and Restrictions Inf.

Credit line

"Hams now aged in 6 to 10 weeks. College Park, Md. Oct. 27. No longer is it necessary to age ham a year or so to obtain that sharp, pungent, cheesy flavor in the lean meat, so characteristic of southern style ham. Speeding up nature, the Maryland Experiment Station, University of Maryland, in coopera" (1938-10-07). Harris & Ewing. Library of Congress, Prints and Photographs Division, via Wikimedia Commons. Public domain. https://commons.wikimedia.org/wiki/File:Hams_now_aged_in_6_to_10_weeks._College_Park,_Md._Oct._27._No_longer_is_it_necessary_to_age_ham_a_year_or_so_to_obtain_that_sharp,_pungent,_cheesy_flavor_in_the_lean_meat,_so_characteristic_LCCN2016878112.jpg

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