Cured South

Oral History

Cured South

Curing is not for the hasty; it cannot be rushed. It demands patience and memory.

Interview

Rufus Brown

Rufus Brown is the son of a Ham King.

Interview

Sydney Meers

As the second youngest of six kids growing up in Senatobia, Mississippi, Sydney Meers' family raised their own hogs.

Interview

Jay Denham

Jay Denham says it began when while working as garde manger in restaurants, where he "took other stations' trash to…

Interview

Sally Eason

Sally Eason's father, Dick Jennings, set out for Cashiers, North Carolina in 1948.

Interview

Sam Edwards III

It started on a passenger ferry route running between Jamestown and Surry, Virginia in 1925.

Interview

Lewis Shuckman

Lewis Shuckman’s grandfather, Isia, told him, “Once you get started with something don’t change it.”

Interview

Stefan Neumann

Born and raised in Neunkirchern in Saarland, Germany, curing meat was an inherent part of Stefan Neumann's culture.

Interview

Ron Turner

Ron Turner's father, Garnett, started by curing 25 hams for his customers. They sold out immediately.

Archive

Cured South

Rufus Brown

Sydney Meers

Jay Denham

Sally Eason

Sam Edwards III

Lewis Shuckman

Stefan Neumann

Ron Turner

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Archive

Cured South

Rufus Brown

Sydney Meers

Jay Denham

Sally Eason

Sam Edwards III

Lewis Shuckman

Stefan Neumann

Ron Turner

Let’s Stay in Touch

Sign up for the SFA newsletter to have the latest content delivered directly to your inbox.

Sign up for the SFA newsletter to have the latest content
delivered directly to your inbox.