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Rodman Meacham was born to cure bacon. His father, William Meacham, had perfected his cure by the time Rodman was born and soon enough, Rodman was working in the ham house. By the time he was a teenager, Rodman knew he wanted to run the family business. Although he has other business interests, Rodman maintains great appreciation for the tradition of dry-curing meat. He now shares his knowledge with others, working with the Union County Fair and the 4-H Country Ham Program, which teaches youngsters the traditional art of curing hams. Rodman is proud of what Meacham Hams has become and is especially proud to be able to pass his meat-curing knowledge on to the next generation. To him, meat curing is a connection to the past that should be celebrated and fostered.