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These whole bone-in hams, from pasture-raised heritage breed hogs, are dry-cured, hickory smoked, and aged 24 months or longer. Using the same meticulous process and high standards by which our younger Country Hams have been crafted since 1947, we take these a step further, leaving them hanging, with the bone in and skin on, to age much longer after curing and smoking.
All this care and attention over month after month results in fine aged hams with a strong and complex flavor, which we believe compare favorably with two and three year old Spanish or Italian hams, while still retaining their uniquely American, Country Ham style. They typically weigh between 15 and 19 pounds.
With the bone in and skin still on, these hams should be stored hanging at room temperature or covered on a carving stand. After trimming, deboning, or slicing off the bone, the meat should be refrigerated.
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Nedd to Leave the Leg Longer for a Safer Holder 
Unmatched Depth, Smoky Elegance 
