For ages country ham was considered food for country-folk and wasn’t considered a delicacy. Now, with the popularity of imported dry-cured hams, the country hams of the American Southeast are beginning to gain popularity and have come to be regarded as a domestic prosciutto, on par with the finest European offerings.
A country ham usually ages about a year, during which time it develops a thick coating of furry mold that imparts the unique flavor. Though historically country ham was made only from peanut-fed Southern hogs, now the diet of the average pig bound for ham is more varied.
Country ham lovers unite each year at the annual Marion County Country Ham Days, a Kentucky festival celebrating this artisanal creation. During the festivities, 6,000 pounds of dry-cured country ham are consumed. Country ham is also celebrated at the Boiled Peanuts website, a clearinghouse for Southern foods. Here, you can order country hams and ham “pâté,” a spread made from the cured meat.
YUM!!!!
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