Unseasoned ham leg — Berkshire or Red Wattle

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Uncured Ham
Frozen, raw, unseasoned ham leg
Berkshire or Red Wattle
Choose your preferred weight from the drop down menu above.

Fresh ham is among the least expensive cuts per pound in the Heritage catalog, but also one of the most wonderfully useful and flavorful. Most people only know ham after it has been smoked, but fresh, uncooked ham can be roasted — in the oven the skin crisps like a pork roast — or cut into gorgeous ham steaks and skillet fried or grilled like pork chops. It can be cubed for stew or used to flavor the perfect pea soup. There is no limit to what you can do with this ultimate value cut. 

The secret to all great cooking is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.

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

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.


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.


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.


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.

Support High Quality Pasture Raised Farming

We champion a return to balanced, healthy, heritage breeds on American farms for the long term food security of the planet and the welfare of the animals.