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Carolina country ham and a farmer chef’s slow cure tale
In Charlotte NC a culture of slow cured country ham survives though it is costly and regulated. The article follows Byron Jordan and A B Vanny ham houses in North Carolina, tracing harvest from Grateful Growers Farm to slaughter, curing for 35 to 39 days, and final aging, while noting the high demand for such salty meat from chefs and gourmets.
MENTIONED IN THIS ARTICLE
Charlotte
N.C
Carolinas
Europe
Spain
W.G. Long
Ashe County
North Carolina
Clayton Long
Byron Jordan
West Jefferson
A.B. Vanney
Jordan
Longs
Vannoy
Nancy
A.B. Vannoy
Veres
Thomas Brothers
North Wilkesboro
Ted Thomas
Thomas
Midwest