{"product_id":"heritage-dry-cured-country-ham","title":"Heritage Dry Cured Country Ham","description":"\u003ch3\u003eHeritage Dry Cured Country Ham – The Original Frontier Charcuterie\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBefore prosciutto was shipped here. Before jamón made it to American tables. Before European charcuterie was even an option... there was country ham.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eThis is \u003cstrong\u003eheritage breed country ham\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003eAnd this isn't traditional country ham either — the kind that hits you with salt like a freight train and needs soaking before you can even think about cooking it.\u003c\/p\u003e\n\u003cp\u003eNo, this is \u003cstrong\u003eprosciutto-style country ham\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003cp\u003eIt'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat You're Getting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e18-20 lb whole bone-in heritage breed country ham\u003c\/li\u003e\n\u003cli\u003ePasture-raised pork from heritage breeds \u003c\/li\u003e\n\u003cli\u003eAged 12-18 months for deep, concentrated flavor\u003c\/li\u003e\n\u003cli\u003eProsciutto-style preparation — slice thin and serve\u003c\/li\u003e\n\u003cli\u003eLighter cure than traditional country ham\u003c\/li\u003e\n\u003cli\u003eLightly smoked for complexity without overpowering\u003c\/li\u003e\n\u003cli\u003eShelf-stable without refrigeration until you slice into it\u003c\/li\u003e\n\u003cli\u003eHand-cured using Kentucky tradition that dates back over a century\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis isn't even traditional country ham, this is what you get when heritage genetics meet Italian technique on American soil — and it belongs on the same board as anything Europe's got.\u003c\/p\u003e\n\u003cp\u003eOld World technique. Heritage breed backbone. Built to rival prosciutto, but only in the way that Kentuckians can do it. \u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 18-20 lbs (whole bone-in)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreeds:\u003c\/strong\u003e Heritage breeds (Berkshire, Duroc, Red Wattle)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 12-18 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Prosciutto-style (ready to eat, slice thin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork, salt, sugar, sodium nitrite\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Shelf-stable until sliced; refrigerate after opening\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Broadbent Country Hams","offers":[{"title":"Default Title","offer_id":55505648418984,"sku":"AM-BB-WHOLE-HERITAGE","price":359.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/freepik__a-whole-cured-ham-is-presented-on-a-wooden-cutting__71870.jpg?v=1778168177","url":"https:\/\/americanham.com\/products\/heritage-dry-cured-country-ham","provider":"American Ham","version":"1.0","type":"link"}