Funky, salty, and oh-so buttery, country ham is like the prosciutto of the south. This heavy-marbled ham from Lady Edison begins as a three-way heritage cross between a Berkshire, Chester White, and a Duroc. These pigs hail from North Carolina and are pasture-raised from Animal welfare approved farmers without any added antibiotics or hormones. Each cut is dry-cured and aged for 12 to 18 months by second-generation curemaster Rufus Brown, resulting in a flavorful slice of charcuterie that rivals any Spanish or Italian variety. Available either bone-in or boneless. Fully cured and does not require refrigeration.
Bone-in: 20lbs. / Boneless: 15lbs.
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