Broadbent's Heritage Breed Dry Cured Country Ham, Prosciutto Style

Heritage Dry Cured Country Ham – The Original Frontier Charcuterie

Before prosciutto was shipped here. Before jamón made it to American tables. Before European charcuterie was even an option... there was country ham.

This is America's original dry-cured pork, born in Appalachian hills where families salted and hung hams not for craft, but for survival. No fancy curing chambers. No temperature-controlled rooms. Just salt, time, and air — the same method that's kept families alive through brutal winters for centuries before refrigeration was even a concept.

This is heritage breed country ham — made from pasture-raised, old-line pigs like Berkshire, Duroc, and Red Wattle that were raised before industrial farming bred marbling and flavor out in favor of leanness. These are the breeds that built American charcuterie when fat actually meant something. No hormones. No antibiotics. No shortcuts. Just pigs raised on pasture with space, sunshine, and an all-natural diet.

And this isn't traditional country ham either — the deeply salty kind that's meant for the skillet and usually gets a soak before cooking.

No, this is prosciutto-style country ham. Lighter cure. Sweeter balance. Aged 12-18 months and lightly smoked for complexity without overpowering the meat. The result is a ham that's meant to be sliced paper-thin and enjoyed — straight onto a board, draped over melon, or layered into biscuits without ever seeing a skillet.

It's the American answer to prosciutto, built with frontier grit and heritage genetics. Salt-cured for preservation. Aged long enough to develop the deep, umami-rich complexity that only time can create. This is what happens when Appalachian tradition meets old-world technique and nobody compromises on the ham.

Old World technique. Heritage breed backbone. Built to rival prosciutto, but only in the way that Kentuckians can do it.

Note: This ham is prosciutto-style and meant to be sliced paper-thin and eaten uncooked. It's sweeter and lighter than traditional country ham but still boldly flavored. If you're used to grocery store prosciutto, expect more intensity. If you're used to traditional country ham, expect more finesse.

Details

• Whole bone-in heritage-breed country ham, prosciutto-style cure, aged 12–18 months, lightly smoked
• From Broadbent B & B Foods, Kuttawa, Kentucky
• Ready to eat: slice paper-thin, no cooking needed
• Ships unrefrigerated. Store in a cool, dry place; wrap the cut face and refrigerate once you start slicing
• USDA inspected

FAQ

Do I cook it?
No. Slice it paper-thin and serve at room temperature, the way you would prosciutto or jamón.

How do I slice a whole ham this thin?
A long, sharp slicing knife and patience. Trim the skin and fat from the section you're working on, then shave thin slices across the grain. A ham stand helps but isn't required.

Is it salty?
It's a lighter, sweeter cure than traditional country ham, but it's still dry-cured pork. Expect more intensity than deli prosciutto, and serve it with melon, cheese, or a buttered biscuit.

There's mold on the outside. Is that normal?
Yes. A little surface mold is normal on an aged ham. Wipe it off with a cloth dampened with vinegar or scrub with a brush before slicing.

More on country ham, including the cooking cuts: How to Cook Country Ham →

Prefer a country ham you cook? The Whole Country Ham is Broadbent's Grand Champion, made for baking whole or frying as steaks.

Explore more Country Ham →