Cured meats using traditional methods.


All natural Berkshire hog legs are packed in sea salt then hung on-the-bone, the old fashioned way, in an unhurried process that takes up to three years to complete. Over time, the hams lose about eight pounds of water and natural enzymes turn the meat an intense, rosy color. The final product is an incredibly rich dried ham with a sought after parmesan-cheese-like richness.