There aren't many things as traditional and down home as a country ham. The days of thinking of it as a common blue-collar food that is frequently overdone, stuffed between biscuit halves, or drenched in red-eye gravy are long gone. Country ham is now served in upscale restaurants as thinly sliced charcuterie or as a garnish on costly appetizers, earning its position among the greatest European cured meats. Every country ham starts with the same ingredients—hogs, salt, and smoke—but these hams go through an aging process that is just as rigorous, diverse, and precise as the technique used to age the best wines in the world.
Arcadia Publishing Inc.
8.90 x 6.00 x 0.50 Inches