Attic Aged Ham

Remember it is normal for a kentucky county ham to mold as a whole uncooked aged ham product.

Attic aged ham.

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. Burger s guidance using our original recipe and making sure patience is still the primary ingredient. Similar to how folks enjoy an italian prosciutto ham or spanish serrano ham. Burger attic aged country hams are made with the same dedication and attention to detail that e m.

With an average weight of 15 17 lbs whole hams are packaged in brown paper and a cotton sack and make excellent. All of our country ham products are handcrafted and made from nearly a century of experience. Ham may be kept in deep freeze for several months after slicing if properly wrapped. Steaks are vacuum packaged three per.

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. The selection offered by burgers hams is impressive. 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.

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. Our whole prosciutto hams have dry aged to achieve a shrinkage of almost 40 percent. The prosciuttos are hung in the attic moved around like aging whiskey.

Ham generally is the cured hind leg of a pig and will comprise a cut somewhere between the shank the ankle and the rump. Curing means preserving typically via salt sugar nitrates and or smoke. 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. 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 country hams prepare to experience ham as you ve never experienced before.