Originally Posted by MikeLM
You're in Texas, so I assume country hams are available locally. You probably know already, but they must be salted, smoked, and hung to cure for at least one year to be country ham. If they're not available locally, I can send you links for some reliable smokehouses in Kentucky, Tennessee, or other southern states. Smithfield, of course, is the industrial version, and it's good, but I prefer the work of small, artisanal smokehouses.
You are right about the local hams.
Several smokehouses around and that is where I do my shopping but for some reason when I want to impress I always think Virginia.
Prolly because my dad's people are there and my mom always got such a thrill when someone sent one.
Altho way back then food was rarely shipped (for us commoners anyways) so maybe I should say brought instead of sent, right?
She worked on it for days with all the soaking and scrubbing.
I am not much for really salty foods but a sliver on a tiny biscuit was not a treat I ever turned down.
He ended up sending a mixed package...a few steaks with one of those tiny branding irons.
A Texas thing lol.