COL. NEWSOM'S PROSCIUTTO-STYLE HAM, 17-19lb, bone-in — Berkshire — Our heritage breed hams cured for 13 months by Nancy Newsom est. 1917
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.