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A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.