SMITHFIELD

MEAT, EXCLUDING HAMS PROCESSED, TREATED, SMOKED, AGED, AND CURED BY THE LONG-CURE, DRY SALT METHOD OF CURE AND AGED FOR A MINIMUM OF SIX MONTHS WHEN SUCH SIX-MONTH PERIOD COMMENCES WHEN THE GREEN PORK CUT IS FIRST INTRODUCED TO DRY SALT AND ALL SUCH SALTING, PROCESSING, TREATING, SMOKING, CURING AND AGING IS DONE WITHIN THE CORPORATE LIMITS OF THE TOWN OF SMITHFIELD, VIRGINIA