Our Story
Scroll to learnIn 1936,
Joseph W. Luter and his son founded a small meat-packing company in the colonial town of Smithfield, Virginia. In the years since, our line of products has expanded from our original, legendary hams to include bacon—we mean, amazing, perfect cured bacon—ribs, sausage, pork chops, pork tenderloins, and so much more delicious meat.Photos Courtesy of the Isle of Wight Museum
Behind the Ham
Commercial ham-curing encompasses four primary styles—tendered, ready-to-eat, long brine-cured, and the storied Smithfield process. In a 1952 Scholarly Journal Article, researchers described Smithfield hams as beginning with a heavy application of sodium nitrate and salt, followed by a slow, methodical cure at cool temperatures. The hams were periodically re-salted according to their weight, then washed, rubbed with black pepper, and cold-smoked over many weeks. The process concluded with an extended aging period, sometimes lasting more than a year, during which the hams developed their characteristic flavor and texture.Photos Courtesy of the Isle of Wight Museum
Today,
Every piece of meat is hand-trimmed and hand-selected. Our attention to detail is as consistent as our ham. In other words, we get it right. Every single time. So you know you’ll get it right every time you bring Smithfield home and use one of the recipes and ideas we love to share almost as much as we love our meat.
Our Future
We’re bringing fresh, easier ways to enjoy pork at your table. We’re combining generations of expertise with new ideas that bring even more flavor, convenience, and inspiration to the table. Through our We Speak Pork campaign, we celebrate our deep understanding of pork while pushing the category forward with bold flavors, modern cuts, and ready-to-enjoy options that fit how people cook and eat today. Our teams are constantly exploring ways to make pork more exciting, accessible, and versatile. Because when you truly speak pork, you never stop finding new ways to share it.
