{"formats":[{"name":"JSON","format":"json","url":"\/downloads\/2026\/code-json\/3.2-5419.json"},{"name":"Plain Text","format":"text","url":"\/downloads\/2026\/code-text\/3.2-5419.txt"},{"name":"XML","format":"xml","url":"\/downloads\/2026\/code-xml\/3.2-5419.xml"},{"name":"HTML","format":"html","url":"\/downloads\/2026\/code-html\/3.2-5419.html"}],"law_id":358060,"edition_id":2,"section_id":358060,"structure_id":51214,"section_number":"3.2-5419","catch_line":"Smithfield hams defined","history":"Code 1950, \u00a7 3-667; 1966, c. 702, \u00a7 3.1-867; 1968, c. 140; 2008, c. 860.","full_text":"Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure and aged for a minimum period of six months; such six-month period to commence when the green pork cut is first introduced to dry salt, all such salting, processing, treating, smoking, curing, and aging to be done within the corporate limits of the town of Smithfield, Virginia.\n\n","order_by":null,"text":{"0":{"id":1332441,"text":"Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure and aged for a minimum period of six months; such six-month period to commence when the green pork cut is first introduced to dry salt, all such salting, processing, treating, smoking, curing, and aging to be done within the corporate limits of the town of Smithfield, Virginia.","type":"section","prefixes":[""],"prefix":"","entire_prefix":"","prefix_anchor":"","level":1}},"ancestry":[{"id":51214,"edition_id":2,"name":"Smithfield Hams","identifier":"4","label":"article","depth":4,"order_by":4,"parent_id":51210,"metadata":{"child_laws":3,"child_structures":0},"date_created":"2026-08-02 02:39:15","date_modified":"2026-08-02 12:27:41","permalink":{"id":1424699,"object_type":"structure","relational_id":51214,"identifier":"4","token":"3.2\/IV\/54\/4","url":"\/3.2\/IV\/54\/4\/","edition_id":2,"permalink":0,"preferred":1}},{"id":51210,"edition_id":2,"name":"Slaughterhouses, Meat, and Dressed Poultry","identifier":"54","label":"chapter","depth":3,"order_by":2,"parent_id":51196,"metadata":{"child_laws":22,"child_structures":4},"date_created":"2026-08-02 02:39:13","date_modified":"2026-08-02 12:27:41","permalink":{"id":1424615,"object_type":"structure","relational_id":51210,"identifier":"54","token":"3.2\/IV\/54","url":"\/3.2\/IV\/54\/","edition_id":2,"permalink":0,"preferred":1}},{"id":51196,"edition_id":2,"name":"Food and Drink; Weights and Measures","identifier":"IV","label":"subtitle","depth":2,"order_by":4,"parent_id":51103,"metadata":{"child_laws":240,"child_structures":23},"date_created":"2026-08-02 02:38:54","date_modified":"2026-08-02 12:27:40","permalink":{"id":1424127,"object_type":"structure","relational_id":51196,"identifier":"IV","token":"3.2\/IV","url":"\/3.2\/IV\/","edition_id":2,"permalink":0,"preferred":1}},{"id":51103,"edition_id":2,"name":"Agriculture, Animal Care, and Food","identifier":"3.2","label":"title","depth":1,"order_by":5,"parent_id":null,"metadata":{"child_laws":1194,"child_structures":151},"date_created":"2026-08-02 02:37:33","date_modified":"2026-08-02 12:27:27","permalink":{"id":1420941,"object_type":"structure","relational_id":51103,"identifier":"3.2","token":"3.2","url":"\/3.2\/","edition_id":2,"permalink":0,"preferred":1}}],"structure_contents":[{"id":358060,"structure_id":51214,"section_number":"3.2-5419","catch_line":"Smithfield hams defined","url":"\/3.2-5419\/","token":"3.2\/IV\/54\/4\/3.2-5419","metadata":false},{"id":358061,"structure_id":51214,"section_number":"3.2-5420","catch_line":"Only genuine Smithfield hams to be labeled or advertised as such","url":"\/3.2-5420\/","token":"3.2\/IV\/54\/4\/3.2-5420","metadata":false},{"id":358062,"structure_id":51214,"section_number":"3.2-5421","catch_line":"Penalty for violation","url":"\/3.2-5421\/","token":"3.2\/IV\/54\/4\/3.2-5421","metadata":false}],"next_section":{"id":358061,"structure_id":51214,"section_number":"3.2-5420","catch_line":"Only genuine Smithfield hams to be labeled or advertised as such","url":"\/3.2-5420\/","token":"3.2\/IV\/54\/4\/3.2-5420","metadata":false},"metadata":false,"official_url":"https:\/\/law.lis.virginia.gov\/vacode\/3.2-5419\/","history_text":"

The record of this law\u2019s original creation isn\u2019t available online. It has been modified 3 times. Those modifications are cataloged by \u201cThe Acts of Assembly,\u201d a state publication, by year and chapter. Those modifications that can be read on the General Assembly\u2019s website will be linked accordingly. Those modifications are as follows: in 1966, chapter 702; in 1968, chapter 140; in 2008, chapter 860<\/a>.<\/p>","references":[{"id":358061,"section_number":"3.2-5420","catch_line":"Only genuine Smithfield hams to be labeled or advertised as such","order_by":null,"url":"\/3.2-5420\/"}],"refers_to":false,"permalink":{"id":1424701,"object_type":"law","relational_id":358060,"identifier":"3.2-5419","token":"3.2\/IV\/54\/4\/3.2-5419","url":"\/3.2-5419\/","edition_id":2,"permalink":0,"preferred":1},"url":"\/3.2-5419\/","token":"3.2\/IV\/54\/4\/3.2-5419","dublin_core":{"Title":"Smithfield hams defined","Type":"Text","Format":"text\/html","Identifier":"\u00a7 3.2-5419","Relation":"Code of Virginia"},"html":"\n\t\t\t\t\t\t

Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure and aged for a minimum period of six months; such six-month period to commence when the green pork cut is first introduced to dry salt, all such salting, processing, treating, smoking, curing, and aging to be done within the corporate limits of the town of Smithfield, Virginia.<\/p><\/section>","plain_text":" CODE OF VIRGINIA\n\nSMITHFIELD HAMS DEFINED (\u00a7 3.2-5419)\n\nGenuine Smithfield hams are hereby defined to be hams processed, treated,\nsmoked, aged, cured by the long-cure, dry salt method of cure and aged for a\nminimum period of six months; such six-month period to commence when the green\npork cut is first introduced to dry salt, all such salting, processing,\ntreating, smoking, curing, and aging to be done within the corporate limits of\nthe town of Smithfield, Virginia.\n\nHISTORY: Code 1950, \u00a7 3-667; 1966, c. 702, \u00a7 3.1-867; 1968, c. 140; 2008, c.\n860.","edition":{"id":2,"name":"2026","slug":"2026","date_created":"2026-07-16 18:40:23","date_modified":"2026-08-02 15:14:36","current":1,"order_by":2,"last_import":"2026-08-02 12:37:30"}}