OLD SPOT BONELESS MAPLE SUGAR CURED HERITAGE HAM, 3-4lb

Boneless — The perfect ham for every occasion, our top selling ham

Price: $70

Quantity

One boneless half, 3-4lb

Maple cured ham is at the cornerstone of American cooking, loved universally as a centerpiece for a holiday meal. There is no spice or seasoning this delicious ham won’t welcome from pineapples and cherries to mustard and more maple syrup.

Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy. The maple sugar cure is the foundational and proprietary cure recipe for everything produced at Paradise Locker Meats. It is sweet and perfect for everyday eating.

If you are like so many who love our maple sugar cured ham, try our Shaved Deli Ham and Cured Hocks.

Humanely raised on pasture, 100% antibiotic-free and raised by independent family farmers
Already cooked - just heat and eat
Heritage hams last in the fridge for three weeks and a year in the freezer

Ingredients: pork cured with water, less than 2% of the following: salt, cane sugar, maple sugar, and brown sugar, spice extractives, sodium phosphate, sodium erythorbate, vinegar, sodium nitrite.

Pork Ham

The ham is the back leg and is the heaviest single cut of the pig. Both bone-in and boneless hams are popular centerpieces. Because it’s a lean cut, the ham is often cured to add flavor like in our maple sugar cured ham, available whole or in half, boneless or bone-in, and shaved. When aged under salt, ham becomes prosciutto and country ham, and we work with some of the best curemasters in the country including Broadbent's, Benton's, Casella’s, and Volpi!

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.