Country Ham Steve Coomes by Steve Coomes 9781626193307, 1626193304 instant download after payment.

Few things are as timeless and southern asa country ham. Gone are the days of considering it a blue-collar staple that istoo often overcooked, squashed between biscuit halves or served swimming inred-eye gravy. Today, country ham has found its place among the finest Europeancured meats and is served at ritzy restaurants as thinly sliced charcuterie oras a garnish on pricey appetizers. The makings of every country ham are thesame—hogs, salt and smoke—but these hams undergo an aging process that is noless demanding, varied and fine-tuned than the process for aging the world’sfinest wines. Get the rub on the history of curing pigs in the Country Ham Beltfrom food writer Steve Coomes, who consults the best in the ham-making businesson everything to do with this salty, southern delicacy.