January 18, 2010 by seanbrock
There is just something amazing about tasting a ham from an animal that you raised personally. These hams were from 7oo pound pigs. The layer of fat at the top is my favorite part. These pigs ate acorns for about 18 months or so and were able to forage on a gorgeous piece of land on Wadmalaw. The flavor is so complex and nutty. Makes me want to just make country hams for a living.