TRIED & TRUE
CURING TECHNIQUES
Curing meats is an ancient art that dates all the way back to 3,000 BC. Almost every society since then has used some type of salt to preserve meat. We honor the long line of tradition and still slow cure all of our hams, for up to two months, using a blend of salt and spices.
The Curing Process
Our hams are maintained at a minimum of 75 days in our state-of-the-art seasonal simulation rooms. This insures you that old-fashioned, slow cured taste.
1
Hams are hand rubbed with our curing salts and spices. They are then placed in a simulated Winter room for up to a month and a half of aging.
2
Hams are removed from their salt bath a placed in cotton nets.
3
The hams are then moved into
one of our spring time rooms.
4
Finally, the summer time room
holds the hams until its time for
them to be processed.
The Perfect Processing
After the hams are cured, they are de-boned, then our processing equipment consistently slice every piece of ham. Each slice is hand trimmed, if needed and inspected. We make certain our ham is properly packaged, vacuumed sealed and ready to be delivered. Our packaging machines insure our customers freshly, cured country ham, every time you open one of our packages.
The Perfect Delivery
As our sales and brand name have become more familiar with our consumers, we have become more familiar with major retailers and food service suppliers. Here are just a few of the companies that we are proud to call customers.
Biscuitville, Food City, Food Lion, Giants, Ingles, Orrell’s, PigglyWiggly, Star Foods, U.S.Food Service, W. Lee Flowers, Walmart, Weis Markets