Split Pea Soup with Smithfield Ham: History and Origin
Split pea soup with ham is a traditional dish with deep roots in the cuisine of several countries, especially those with European and American influences. Originating from peasant cooking, this soup was created to make use of simple and nutritious ingredients, especially during times when meat was a luxury. In Latin America, this dish is known by different names depending on the region: in Mexico and some areas of Central America, it is simply called "split pea soup," although ham is occasionally added to enrich the flavor. In other countries like Argentina and Chile, the recipe may vary by including different types of ham or sausages.
Smithfield ham, used in this recipe, is a cured ham originally from the United States that adds a characteristic and deep flavor to the soup. This soup combines the smooth texture of split peas with the intensity and aroma of the cured ham, resulting in a comforting dish full of tradition. Over time, this dish has been adapted to different palates and regions, always maintaining its essence as a nutritious and homemade soup, ideal for cold days or as part of a complete meal.
