Quote:
Originally Posted by KyBunnies
And a true country ham is something that you kill, hang in the smoke house and is salt cured and left to hang over smoke for 4-6 weeks during the deepest cold. Then left to hang and will not be ready until 1 year later. A country ham purchased in the store is fast tracked and ready in 30 days and is not salt cured.
My preference but I never buy store country hams. They don't taste the same.  |
Unfortunately, some of us don't have the facilities, equipment, and deep cold.
This area that I live in is overrun by feral hogs, though.