Attic Aged Ham Uses

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Attic aged ham uses. Grocery gourmet food. Go search hello. And as an added perk you can use the hambone in soups and stews after your ham dinner has ended. Incorporating time patience and the traditional family recipe to produce a delicious product.

If you buy our attic aged uncooked country ham you will be enjoying a country ham that was dry cured with our simple salt sugar and black pepper cure and aged for bold flavor for over 210 days. Newsom s dry aged whole prosciutto ham at 12 99 per pound is an exclusive offering only available through our retail store or our website. Burger private stash attic aged half country ham is created from a fresh ham that s hand rubbed with a simple salt sugar black pepper mixture then cured aged for over 210 days for a bold flavor that s distinct to our country ham. We take our time to use only the freshest hams dry cure them with our salt pepper and sugar mixture and age them for over 210 days just like our found e m.

These hams are aged 12 14 months giving them a much more complex and intense flavor that many of our customers prefer when enjoying them as charcuterie. Burger s guidance using our original recipe and making sure patience is still the primary ingredient. Grocery gourmet food. After aging it s expertly packaged in a vacuum sealed bag to preserve freshness and flavor before shipping to its destination.

A flavor like this is one to be experienced and enjoyed whether you are a true country ham enthusiast or just enjoy great food. The mold may be removed with vinegar vinegar and water or water and bristle brush. Similar to how folks enjoy an italian prosciutto ham or spanish serrano ham. Our whole prosciutto hams are now 20 months old.

Remember it is normal for a kentucky county ham to mold as a whole uncooked aged ham product. Burger private stash attic aged ham is our pride and joy. Account lists sign in account lists returns orders. Canned hams which are made by pressing together scraps of ham are best avoided entirely.

It takes us almost a year to make this ham perfect but we ve done it with our founder e m. Our aged whole bone in country hams are dry cured and hickory smoked. Burger did when he cured his first hams in 1927. Ham may be kept in deep freeze for several months after slicing if properly wrapped.

Next it s fully cooked and expertly packaged to guarantee safe arrival at its destination. This is our way and offered now whole and bone in to save all the flavor.