The Lincoln County Process is a method used to cure and preserve meat, particularly in the production of ham. This technique involves soaking the meat in a brine solution, which typically contains salt, sugar, and other seasonings. The brining process helps to enhance the flavor and extend the shelf life of the meat, making it a popular choice for many producers. Named after Lincoln County, Tennessee, where it was first developed, this process has become a hallmark of traditional Southern cooking. The unique combination of ingredients and the careful curing method result in a distinctive taste that is cherished by many, especially in the preparation of country hams.