Attic Aged Ham

As our prosciutto hams hang in the smokehouse air is passed over and over them from the outdoor weather no matter what the weather is.

Attic aged ham.

Our whole prosciutto hams have dry aged to achieve a shrinkage of almost 40 percent. Steaks are vacuum packaged three per. The mold may be removed with vinegar vinegar and water or water and bristle brush. Curing means preserving typically via salt sugar nitrates and or smoke.

Burger attic aged country hams are made with the same dedication and attention to detail that e m. Attic aged country hams prepare to experience ham as you ve never experienced before. Burger private stash attic aged half country ham is created from a fresh ham that s hand rubbed with a simple salt sugar black pepper mixture then cured aged for over 210 days for a bold flavor that s distinct to our country ham. With an average weight of 15 17 lbs whole hams are packaged in brown paper and a cotton sack and make excellent.

Remember it is normal for a kentucky county ham to mold as a whole uncooked aged ham product. After the ham is cured we then slice from the center portion of the ham to create our convenient ready to cook slices 8 oz. It takes us almost a year to make this ham perfect but we ve done it with our founder e m. Ham generally is the cured hind leg of a pig and will comprise a cut somewhere between the shank the ankle and the rump.

Choose from whole or spiral sliced country hams attic aged hams fresh ham that s hand rubbed with a simple salt sugar black pepper mixture then cured aged for over 210 days resulting in a bold flavor that s distinct from their country ham and honey glazed city hams. The selection offered by burgers hams is impressive. All of our country ham products are handcrafted and made from nearly a century of experience. Burger s guidance using our original recipe and making sure patience is still the primary ingredient.

Our attic aged country ham steaks are created from a ham that s been dry cured and aged over 210 days for an authentic bold flavor that you can only enjoy from country ham. The prosciuttos are hung in the attic moved around like aging whiskey. Used back in 1927. These hams are aged 12 14 months giving them a much more complex and intense flavor that many of our customers prefer when enjoying them as charcuterie.

If you buy our attic aged uncooked country ham you will be enjoying a country ham that was dry cured with our simple salt sugar and black pepper cure and aged for bold flavor for over 210 days.