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Cured Pork Cuts
HAM, MAPLE SUGAR CURED, 24-26lb, Bone-In Berkshire or Red Wattle
HAM, MAPLE SUGAR CURED, 24-26lb, Bone-In
Ham, Maple Sugar Cured
Berkshire pork is elegant, luscious and smooth. The meat boasts a round and buttery flavor that melts on the tongue.
Red Wattle meat is charmingly inconsistent and can be earthy, vegetal and herbaceous with a hint of cinnamon. Its expressive porky flavor is concentrated and bold.
This award winning cured ham is everyone’s favorite - a sure crowd pleaser. This is not only a staff favorite; it is also enjoyed at some of the best restaurants and stores in the United States. The traditional smoked ham is cured Missouri Style by our curemaster friends at Paradise Locker Meats. Each ham is given a Maple Sugar glaze and smoked for a delightful sweet and savory flavor.
Made from heritage breed pork for a super moist and buttery texture, it is a stunning centerpiece for any event. This cured ham is fully cooked and beautiful served cold at a picnic or in sandwiches. If you want it hot, just give it 45 minutes in the oven and it is ready for any meal.
All our pork is from pasture raised, hormone and antibiotic free animals. The pigs are raised with care using traditional methods guaranteed to produce the very best tasting meat and are processed at a Certified Humane facility.
You will also enjoy our:
BAIA PASTA, one 1lb box, American made, 100% Organic
– Baia Pasta uses only the finest organic flours grown in the USA. They believe that American wheat is among the best in the world and are proud to create the first pasta that glorifies all its features. Try pairing it with any of our heritage meats!
OMNIVORE SALT, 6oz, the only seasoning your meat needs
– This is the only organic salt Alice Waters, Michael Pollan, and Werner Herzog use for anything savory. Made by our friend Angelo Garro.
SURRY BERKSHIRE HAM, Aged 400 Days, 6-8 slices, Surry, VA
– 400 day aged Certified Humane Berkshire ham made by our friends at S. Wallace Edwards and Sons– A curemaster with 90 years of experience.
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