COL. NEWSOM'S HERITAGE FREE-RANGE COUNTRY HAM — complex, clean pork flavor, aged 32 months — one 5-6lb boneless ham — NOW 15% OFF

Heritage Bone-in Free-Range Country Ham
Col. Newsom's Aged Country Ham
Boneless and cleaned, 5-6lb
Aged 32 months
Ready to slice and eat!

Newsom’s traditional country ham cure is applied to the finest heritage breed pork. This is a bone-in free range country ham, aged 13-25 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.

Nancy Newsom’s Old Mill Store was opened in 1917, and although it burned down and was rebuilt next door to the original locale, it doesn’t feel like much has changed. The poplar floor creeks like an ancient symphony, even the door whistles like a bluegrass concerto when it swings shut. Outside on the sidewalk, there are a dozen varieties of tomato plants for sale, and pretty much everything you might want for your garden. Inside, are every manner of beans and corn, and jars of country condiments, from Hot Chow Chow to Appalachian Piccallili. In the back corner, past the buckets of penny candy, is where they slice the ham.

A delicious ham with a multi-layered, complex, clean pork flavor. 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! Each ham comes with a cloth netting for easy storage in the refrigerator for up to a year.

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.

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.

• Humanely raised on pasture and 100% antibiotic-free
• Raised by independent family farmers
• Heritage pork has more marbling resulting in more tender and juicy meat