What is Dry Curing?
Dry curing originated as a meat preservation process long before the days of modern refrigertation. This is done by the inclusion of salts and seasoning as tools for preservation, after which in most cases the meat is smoked for added flavor. It is the artisan’s delicate process of slowly reducing a product’s natural inherent moisture content (controlled dehydration) by varying the products surrounding temperature and humidity over a period of time that extends its shelf life and give the product its concentrated flavor. (Imagine a grape turning into a raisin!!!)
What is Aging?
Like wine and cheese, the longer the aging process the more robust the flavor will be, with longer shelf life due to ever decreasing moisture content.
We offer several styles of aged dry cured hams (country hams). They include:
Check out this video to learn more about our country hams: