The Colonial Ham
Shield's essay traces the various means of curing hams in the colonial period, tracing the histories of "two schools of ham production: the dry-cure sect, who would increasingly view themselves as purists and traditionalists, and the wet curists, who regarded themselves as experimentalists in taste, economy, and scientific agriculture, yet whose pork brined in a barrel was the staple of the common household." It's a great read, especially for those of you interested in the history of American foodways.
Today's image comes from an on-line article by Patricia Mitchell on the history of the Smithfield ham. The image is of a circa-1930 Baltimore newspaper advertisement that features a peanut-shaped hog and Smithfield cured meats. Mitchell's essay can be found here at foodhistory.com.