Easter Hams

Easter Hams

Reserving

Please reserve online here (click the products). Easter is a busy time for us, so hard to answer the phone or texts right away.

 

Payment

Costs are listed for each product below. Each ham varies in weight, so we cannot give exact total costs. All you pay now is $5 per product as a "down payment". The $5 is deducted from the total when you pick-up.

Pick-Up

Some of the hams are finishing mid-March and others are finishing just before Easter. Unless you here directly about your specific ham, please pick-up at shop in Ft. Calhoun March 30th 12-6 pm or  March 31st  12- 5 pm. There will also be a pick-up in Omaha March 30th. 6:30 -7:30 pm at 3661 Davenport St. Omaha, NE 68131.


Mangalitsa Ham (boneless)
5.00

$9 per lb.

Boneless Mangalitsa-cross ham dry-cured for weeks, glazed with brown sugar and smoked over pecan wood. Ready to eat. Can be enjoyed cold or hot. All are made from local heritage breed Mangalitsa-cross pork raised in Elk Creek, NE by TD Niche Pork. 

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Berkshire Ham (boneless)
5.00

$8 per lb.

Boneless Berkshire ham dry-cured for weeks, glazed with brown sugar and smoked over pecan wood. Ready to eat. Can be enjoyed cold or hot. All are made from local heritage breed Berkshire pork raised in Elk Creek, NE by TD Niche Pork.  

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Whole Mangalitsa Ham (bone-in)
5.00

$6 per lb.

Bone-in dry-cured ham made from a whole Mangalitsa pork leg (skinless). Dry-cured for nearly a month and then glazed with brown sugar and smoked over pecan wood. This ham is fully cured and smoked, but NOT FULLY COOKED. It must be slowly roasted to 150 F internal temperature. Made from local heritage breed Mangalitsa-cross pork raised in Elk Creek, NE by TD Niche Pork.  

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Mangalitsa Shoulder Ham (boneless)
5.00

$9 per lb.

Mangalitsa shoulder (coppa muscle) ham dry-cured for weeks, glazed with brown sugar and smoked over pecan wood. Ready to eat. Can be enjoyed cold or hot. All are made from local heritage breed Mangalitsa-cross pork raised in Elk Creek, NE by TD Niche Pork.   3.5 - 4.5 lbs. each

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