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What did we learn when we sampled America’s own artisanal, cured pork? It’s (almost) all good.
What We Learned
Europe has its fabled cured hams—prosciutto in Italy, jamón ibérico in Spain—but did you know that we’ve got one, too? Country ham is a strong, salty, dry-cured product produced primarily in Virginia, North Carolina, Tennessee, Kentucky, and Missouri. Just seven million country hams are sold annually in the United States, but with increased interest in artisanal and local foods, the...