Attic Aged Uncooked Country Ham

There’s no substitute for time when curing country hams.  Each fresh ham is rubbed with salt and brown sugar and aged over 210 days and hickory smoked - thus achieving a robust flavor with no additional smoking process.

Once our Curemaster feels the ham has reached its optimum flavor, he’ll carefully hand inspect and wrap each one before shipping. This decades-old process creates a full-flavored ham using nothing but natural aging. It’s a rare process for the true country ham enthusiast.