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molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area? (1 viewing) (1) Guests
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TOPIC: molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area?
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molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area?
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Do any know of a source for dry cured ham in the bay area, and at the best price? The only ongoing source I've seen lately is the Gwaltney at Ranch 99. Do any have a good mail order source? Ed
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molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area?
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Do any know of a source for dry cured ham in the bay area, and at the best price? The only ongoing source I've seen lately is the Gwaltney at Ranch 99. Do any have a good mail order source? I've gotten excellent country ham from Newsom's, in Kentucky http://www.newsomscountryham.com/ And from Benton's, in Tennessee: https://bentonshams.com/order/index.php Both places age their country ham for about a year. Benton's will slice and vacuum-pack an entire ham for you, if you don't want to deal with a whole ham. If you call Benton's, the sales guy, who may be a Benton, will tell you that folks out in San Francisco like my bacon a lot. He's correct. Newsome's sometimes sells ham made from free-range piggies, but I believe you have to order an entire ham, and it ain't cheap.
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The administrator has disabled public write access. |
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molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area?
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Do any know of a source for dry cured ham in the bay area, and at the best price? The only ongoing source I've seen lately is the Gwaltney at Ranch 99. Do any have a good mail order source? I've gotten excellent country ham from Newsom's, in Kentucky http://www.newsomscountryham.com/ And from Benton's, in Tennessee: https://bentonshams.com/order/index.php Both places age their country ham for about a year. Benton's will slice and vacuum-pack an entire ham for you, if you don't want to deal with a whole ham. If you call Benton's, the sales guy, who may be a Benton, will tell you that folks out in San Francisco like my bacon a lot. He's correct. Newsome's sometimes sells ham made from free-range piggies, but I believe you have to order an entire ham, and it ain't cheap. Do you know why it's not advised, at least as far as I know, to eat a Smithfield or Country ham without cooking it? I don't see that it's any different than a dry cured proscuitto ham. I can't imagine these are any more organism free than proscuitto is. I don't know what the generic term for proscuitto is. Our butcher hangs curing Country Hams behind his butcher counter and sells them as home maid proscuitto . I don't think he's doing anything derelict. I think he's doing just what Volpi in Milwaukee does. RE: proscuitto: What's the taste difference between non nitrate, as is Parma, and nitrate containing, as in most other proscuitto type hams? RE: sliced country ham: How would you cook individual slices? RE: country ham: The two country hams I have tried to cook have more or less been disasters. They ended up too dry and the meat fell apart. How do you do it? TIA Ed
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The administrator has disabled public write access. |
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molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area?
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RE: proscuitto: What's the taste difference between non nitrate, as is Parma, and nitrate containing, as in most other proscuitto type hams? Nitrates/nitrites change the flavor somewhat. The flavor is rather difficult to describe, but it's distinct. They're not a requirement to cure meat, but they do provide a margin of safety. They also fix the color.
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The administrator has disabled public write access. |
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molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area?
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RE: country ham: The two country hams I have tried to cook have more or less been disasters. They ended up too dry and the meat fell apart. How do you do it? Cooking a whole country ham is a time-consuming pain, requiring long soaking (at least a day or two, with changes of water), long simmering, and a huge kettle. These days I order vacuum-packed slices, and cook as I describe above. I'm fond of quoting Wikipedia, but their article on prosciutto is misleading. Example: In some places—for example Croatia—the ham is smoked by burning different types of wood that give the prosciutto a special flavor - this type of ham is often called by the German name Speck. That statement is true only if the subject is country ham in general. Speck is not prosciutto, and Croatia is not Parma.
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The administrator has disabled public write access. |
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molinee green Dry Cured Ham[Smithfield Ham] in the Bay Area?
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I'm fond of quoting Wikipedia, but their article on prosciutto is misleading. Example: In some places—for example Croatia—the ham is smoked by burning different types of wood that give the prosciutto a special flavor - this type of ham is often called by the German name Speck. That statement is true only if the subject is country ham in general. Speck is not prosciutto, and Croatia is not Parma. In Dalmatia, the southern part of Croatia, ham is called prsut, pronounced 'pur-shoot'. The regional country hams are smoked, pressed, and air-cured. It is often served as an appetizer, uncooked and thinly sliced, along with olives and goat or sheep cheese. The better versions that I tasted were equally as enjoyable as prosciutto di Parma. Yes, Wiki is a bit remiss here. D.M.
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