Despite what you may think, the difference between these two types of ham has nothing to do with where they're made, and ...

Country ham is dry-cured by covering it in salt, then aging it for several months. The "ham belt" regions — Kentucky, North Carolina, Tennessee, and Virginia — provide the ideal climate for ...

If you want to make a regional charcuterie board and fill it with Southern staples, then these are the types of ingredients ...

Oldest brother Jay (of “Uncle Jake’s Favorite Recipes,” to regular readers) came to our house for Christmas Eve and Christmas ...

Dry curing of country hams and prosciutto involves rubbing a fresh ham with a dry-cure mixture of salt and other ingredients and aging the ham for six months to over a year to draw out the ...

Broadbent B & B Foods took top honors in the Kentucky Country Ham Show winning their 4th grand championship in the past five ... B Foods for 26 years after they purchased the business from Smith ...

A dispute over a project to cure hams in a bell tower ... When the cathedral refused to remove the hams, the dispute escalated all the way to the country’s minister of culture, Rachida Dati.