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Go Long

Tim_Sutherland_52834

I don't know if it could be classified as insider trading, but I would go long on Johnston County Hams.

They need to update the blurb for the Curemaster's Reserve Mangalitsa Ham to state it is only a single serving.

They told me they stock the hams year round, and I might be testing them on that.

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Comments

Brandon_Byrd_40557

Niiiice. I've been meaning to try them out after moving back to NC. All my ham currently comes from TN, KY, or VA, and Johnston Co. Hams seems to be the top choice in NC from I can gather online. If I wasn't the only one who eats country ham in my household, I would have splurged on a leg for the holidays. But that's too much meat for just one person (single-serving jokes aside).

whenric

Tim, I'm a jamon iberico de bellota FIEND. So much so that I mailed myself a box home from spain full of clothes. The box had a false bottom, and there may or may not have been 2lbs of the finest grade bellota ham triple sealed in the base. Just saying.

But those suckers are EXPENSIVE. Can you comment on how taste compares to a high grade spanish acorn-fed ham?

dancurren

http://vevo.ly/69A2mL this says it all

Driss_54969

I would punch a baby for a piece of that!!

Tim_Sutherland_52834

The flavour of the lean is more subtle and not as complex as acorn fed Spanish ham. The fat is good, melts nice but again lacks complexity. The colour of this ham is not as deep.

The big difference I see for a hoof on leg is in the USA during the slaughter process, a cut is made behind the Achilles tendon to hang the carcass. The Spanish ones I have seen do not have this. If the leg is not salted well or the air flow during curing is poor, mould can thrive in the cut. The leg also dries more around this area.

That said this hoof on leg cost less that $300 delivered vs over $1,000 for Spanish.