Food & Drink

June 17, 2014

Sharon Thompson: Old-fashioned tradition of cured ham gains new respect

Country ham's value skyrocketed when many of the ham makers began to realize that a significant portion of their companies' future sales rested in the hands of chefs who view country ham on par with Europe's finest cured flanks. Chefs who appreciate the craftsmanship that goes into making country ham, have brought it to the forefront of fine dining.

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