COL. NEWSOM'S HERITAGE FREE-RANGE COUNTRY HAM — complex, clean pork flavor, aged 24-36 months — one boneless ham
Heritage Boneless Free-Range Country Ham Col. Newsom's Aged Country Ham Boneless and cleaned Aged 24 or 36 months Ready to slice and eat!
Newsom’s traditional country ham cure is applied to our finest heritage breed pork. It is our only 100% ambient cured ham available. This is is a boneless free range country ham, aged 24 or 36 months. The clean pork flavor couples with Newsom’s age-old family curing process to create layers of flavor pleasing to the palate.
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, "The Ham Lady."
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
Rolling into Princeton, Kentucky, is like being thrown back in time.
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.
But perhaps nothing more important to the topic at hand — the raison d’être for a Heritage Pilgrimage that has flown all the way from New York and driven across two states in a torrential downpour —is Princeton’s fortuitous location on top of a watershed, where springs often pop up like wild weeds. Out behind the store, just behind the Newsom curing facility, is a running creek, which comes down from Big Spring as part of the Eddy Creek system, and eventually runs into Lake Barclay.
If the mold is the fairy dust that makes for the world’s best hams, the water and the moisture in the air plays as big a part in curing these hams as any human hand.
Unlike Benton’s, Nancy uses no climate control – her process is driven by the weather and the water in the air. She describes her hams as “ambient cured” — it is a seasonal experience, managed by God as much by man, and not an exact science. How long will the hams cure? How long will they smoke for? The answer is always changing “Well,” says Nancy, “It depends on the weather, and Kentucky weather can change every day.” More than that, the global climate has become unpredictable at best. “I have to rethink what I do every year.”
When the Heritage party arrived in Princeton, the rain had finally stopped and blue skies ruled the day. All that was missing was a ham sandwich.
Nancy Newsom greeted us with hugs and not a little love. We are not the first to travel across the country to meet her and see the wizardry firsthand — “Alice Waters came here and said I want to meet the ham lady!” she tells us. Nancy has a sexy, knowing drawl, rich with Southern pride, and she radiates nothing but warmth and true authenticity.
Her aide de camp, Anita, a former journalist for the local Times Leader, laughs. She has seen a lot of Yankees stumble in on the search for the greatest ham in the world. Ham, after all, is the universal language, like music.
“This is like a world heritage site!” Patrick exclaims, with genuine excitement, effusing about our trip and his belief in travelers and troubadours who would stop at medieval inns and taverns and exchange stories with strangers before making the journey back out into the world, and it is true — when we leave the South to go home to Brooklyn, we will bring with us epic tales of gastronomic greatness and culinary voodoo. Seeing Nancy or Al Benton’s hams hanging in a drying room is what it must have been like to watch Led Zeppelin record “Stairway to Heaven.”
Hungry, and never tired of ham, sandwiches are ordered all around — but first, a tasting is in order, there are important decisions to be made. Preacher ham? That would be the “Sunday best,” sugar-cured but not aged. We try Nancy’s prosciutto-style ham, cured on the bone in the old-world style, and introduced by Nancy in 2007 to a spectacular response. It is silky and elegant and mesmerizing, but it is the cooked country ham that wins the day for the New Yorkers.
The cooked country ham has a slightly more course texture, and is cut thicker, but has a taste unlike anything else we’ve ever tasted. It comes on white bread with mayo or mustard, and a slice of tomato for those who dare dilute the impact of the ham. Drinks are the local soda pop: Newsom’s proprietary grape, and Ale81. For a few moments while we eat the room is silent, the sure sign of a successful sandwich.
After a taste of the local pulled cream candy — perhaps the single most concentrated source of sweetness per bite ever created — Nancy takes us behind the scenes to see where this Kentucky alchemy all goes down.
“We don’t cure after April, starting in January,” she says, reminding us that “seasonality is a Newsom hallmark.”
Nancy takes us through the curing rooms, now empty that the hams have moved on to hanging in the smoke house and drying rooms, but she runs us through her system, where the hams are covered in salt and maple sugar, and placed on wood tables for the first cure, lining up in either direction to make a gorgeous mosaic of interlocking hams, and vertically stacked to the ceiling, and then moved to the lower shelves after being rinsed and cured again.
Nancy seems preternaturally aware of the moisture in the air — every time we enter a room we’re told to move quickly and the door shuts behind us to preserve the environment. “Everything makes a difference in these hams,” says Nancy. “We have to always be careful, every year, because the process can inch away from you a little at a time. I have to keep an eye on the fellows that do the curing. You have to use enough salt, and you can’t miss a spot…”
Like Benton’s, the Newsom method is simple, but Nancy’s operation is a little bit more down to earth – smaller in scale and without the leg-up of climate control. There is little technology here, but a lot of magic.
She also has kind words for Benton — the gods of ham here are not in competition with each other, rather they live together in some rarified, smoke filled air. “I’m not a name dropper,” Nancy laughs, “mostly I cant remember them! But I do recall my daddy Colonel Newsom talked to James Beard on the phone all the time, and all they talked about was ham.”
It was James Beard, in fact, who was first to bring Newsom’s to the outside world in 1975. Julia Child was soon after, and the cult-like following was formed.
Peter Kaminsky also gets high praise and undiluted thanks from Nancy for his book Pig Perfect in which she was featured. Since then the kudos has flowed like sarsaparilla: Southern Living, Esquire, Forbes, Eater, the New York Times…. a featured spot on the PBS television show Mind of a Chef….the huzzahs are endless. She shows us with pride a photo of a ham that is now featured prominently in the Museo del Jamon in Spain– she sent two, one to eat, one to be on permanent display, like a Picasso sculpture.
After our tour, Nancy takes us to meet her son John and his family at their house, where the creek has crawled across Princeton and now runs through his backyard. He has two large smokers and a large kettle for boiling hams, and one is just coming out when we arrive. Never sated, we eat it like shipwrecked men. New Yorkers, it would seem, just can’t get enough of the genuine article.
When Nancy talks about her father and grandfather, the men who started the business, she talks about their presence still being felt. She talks about spirits and ghosts. Nancy is a natural intuitive and feels things, sees things, all of which bring the untouchable to the curing process. John pulls us aside to show us his collection of arrowheads, an amazing testament to the heritage of the area which lies near the beginning of the Trail of Tears, and if you don’t believe there are spirits here, then you just aren’t tuned in.
As is usual for the Heritage crew, the day ends with the kind of dinner suited for hungry warriors, tonight at a massive Southern-themed restaurant with a large gift shop upfront, a mini-golf course out back, and waitresses dressed in period costumes delivering outsized pork chops and giant plates of catfish. The reading of the dessert selection alone was something like an antebellum vaudeville act, a soliloquy of pies and cakes that left everyone sugar-high and dizzy just trying to make a choice.
But on the way home, listening to Bob Dylan’s Nashville Skyline in the rented car, there was general consensus that one of the best things we ate all weekend were the ham sandwiches on white bread in Nancy’s store. In New York, we probably would have screwed it up putting it on rye.
When Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 20 years later, Heritage Foods still works with those two original farms, as well as a few others, who together introduced the word “heritage pork” to menus across the country by providing center of the plate pork dishes to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods mail order division.
Metzger Farm Seneca, Kansas
Doug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.
At 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.
In an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.
Doug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.
Today farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”
Doug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.
Doug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.
“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”
His conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.
Lazy S. Farms La Plata, Missouri
We met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.
When you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”
In the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy S Farms, were part of the origins of Heritage Foods.
“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. "When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd."
“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”
Larry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”
Thanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.
Newman Farm Myrtle, Missouri
In 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.
From the air, Newman Farms, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture. It’s an idyllic image, far from the modern machine that is industrial pig farming.
Pigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.
As they age together, the piggies will get moved to new paddocks, as part of the rotational grazing program that keeps the soil healthy and the pigs clean. As adolescents the pigs move into grow barns where a few dozen of them live together in what seems like an open-air college dormitory where they roll over each other and play all day long.
David Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”
Berkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.
David lives on the farm with his wife, Kristin, his mom Rita, and his two kids, and teaches animal science at Arkansas State, bringing with him what few teachers ever will: a real-world case study, a not-so-secret double life, professor as farmer, farmer as professor. As he says, “there is nothing better than learning from someone who has some skin in the game. I make a living for our family on the farm, and I bring that with me when I educate my students. It is the real American dream, America at its best.”
“I got my start through my family. My grandfather was a farmer. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently.
“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®. We never confine any animals — ‘everybody’ has pasture access — and we chose to focus on Berkshire pigs for their quality.”
David is the future of American farming! He sits on the National Pork Board but also runs a small family pig operation. He is young, energetic and strong. He is a great speaker and holds in his brain so many secrets about pigs and pig farming that most of the larger pig operators have forgotten since they raise their pigs in unnatural surroundings: indoors and in confinement. He travels around the world and is a sought out speaker at seminars and events, always promoting the old way of raising pigs but with an understanding of what it takes to be successful in modern times. David works with a team of farmers who raise his Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.
Good Farm Olsburg, Kansas
We met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.
The Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”
Duroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.
Craig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.
Over the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.
Craig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.
Craig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”
Other Producers: Meyer, Baker, and Johnson
Heritage Foods is also proud to have developed relationships with local producers outside the Kansas City area where most of our meats are processed. These include Kenneth Johnson who started with us as a 4-H student and kept his line going after that, a line he originally sourced from Craig Good. We also work with Sharon Meyer and Trent and Troy Baker (the Baker boys) who raise some of the largest and nicest Berkshire pigs in the nation.
Threatened: Fewer than 1,000 annual registrations in the United States.
Origin: 18th Century Louisiana by way of New Caledonia.
Flavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.
Producers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.
History: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.
Gloucestershire Old Spots
Threatened: Fewer than 1,000 annual registrations in the United States.
Origin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.
Flavor Profile: Described as a charcuterie pig with a delicious milky fat.
Producers: Craig and Amy Good outside of Manhattan, Kansas.
History: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.
Threatened: Fewer than 2,500 annual registrations in the United States.
Origin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.
Flavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.
Producers: Doug Metzger and Craig and Amy Good in Kansas.
History: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.
Origin: 1823 Kentucky/ Illinois by way of Western England and outside London.
Flavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.
Producers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.
History: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as "Kurobuta" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.
Origin: Eastern United States and corn belt by way of the Guinea coast of Africa.
Flavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.
Producers: Craig and Amy Good outside Manhattan, Kansas.
History: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.