Attic Aged Ham Uses

If you buy our attic aged uncooked country ham you will be enjoying a country ham that was dry cured with our simple salt sugar and black pepper cure and aged for bold flavor for over 210 days.

Attic aged ham uses.

Newsom s dry aged whole prosciutto ham at 12 99 per pound is an exclusive offering only available through our retail store or our website. Grocery gourmet food. It takes us almost a year to make this ham perfect but we ve done it with our founder e m. Remember it is normal for a kentucky county ham to mold as a whole uncooked aged ham product.

Next it s fully cooked and expertly packaged to guarantee safe arrival at its destination. Burger did when he cured his first hams in 1927. After aging it s expertly packaged in a vacuum sealed bag to preserve freshness and flavor before shipping to its destination. Attic aged country hams prepare to experience ham as you ve never experienced before.

Ham may be kept in deep freeze for several months after slicing if properly wrapped. These hams are aged 12 14 months giving them a much more complex and intense flavor that many of our customers prefer when enjoying them as charcuterie. This is our way and offered now whole and bone in to save all the flavor. And as an added perk you can use the hambone in soups and stews after your ham dinner has ended.

Burger private stash attic aged ham is our pride and joy. Canned hams which are made by pressing together scraps of ham are best avoided entirely. Our aged whole bone in country hams are dry cured and hickory smoked. Similar to how folks enjoy an italian prosciutto ham or spanish serrano ham.

Grocery gourmet food. We take our time to use only the freshest hams dry cure them with our salt pepper and sugar mixture and age them for over 210 days just like our found e m. Attic aged uncooked whole ham 18 20 lbs. Our whole prosciutto hams are now 20 months old.

Incorporating time patience and the traditional family recipe to produce a delicious product. Burger private stash attic aged half country ham is created from a fresh ham that s hand rubbed with a simple salt sugar black pepper mixture then cured aged for over 210 days for a bold flavor that s distinct to our country ham. The mold may be removed with vinegar vinegar and water or water and bristle brush. Burger s guidance using our original recipe and making sure patience is still the primary ingredient.

A flavor like this is one to be experienced and enjoyed whether you are a true country ham enthusiast or just enjoy great food. Our whole prosciutto hams have dry aged to achieve a shrinkage of almost 40 percent.