Prosciutto-Style Ham
Col. Newsom's Aged Country Ham
One 17-19lb ham, bone-in
Berkshire
This ham is the perfect centerpiece for a party. For the real meat-lover, there is nothing like a whole leg! If you have a meat slicer, this is an obvious choice, but it can also be easily sliced with a sharp knife!
- Humanely raised on pasture
- 100% antibiotic free
- Raised by independent family farmers
- Heritage pork has more marbling resulting in more tender and juicy meat
- Cured and ready to eat
- Heritage prosciutto lasts for months in the fridge
- Aged 13 months
This is a dry-cured ham similar to Prosciutto di Parma, San Daniele or Serrano but lightly smoked. More than 100 years of tradition are behind this long-aged ham which is produced in Princeton, Kentucky, by Nancy Newsom.
Newsom’s traditional country ham cure is applied to the finest heritage breed pork. This is a bone-in free range country ham, aged 13 months. The clean pork flavor couples with Newsom’s age-old family curing process to create a premium aged, complex diversity like none other — layers of flavor pleasing to
the palate. As Nancy Newsom explains "It is our pleasure to offer you 'our best' from the smokehouse — the 'Highland House,' our age-old family relic — cured only with the prideful notion that we have done our best for you and nature finished the rest."
Serve as you would any Spanish or Italian ham. Slice thin – slicing thinly is the key to enjoying and appreciating long-aged cured ham. A little bit goes a long way. Wrap and store in your refrigerator — this ham has an incredibly long shelf life.
The secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.
