Starting with all-natural heritage breed Duroc pork, these hams are dry-cured for 2 weeks with a house-made mix of sea salt, maple sugar, thyme and pepper flakes. They are then smoked over a real wood fire of cherry and oak and finally glazed with brown sugar. All hams are boneless and fully cured, smoked and cooked, so they can be enjoyed cold or hot.
Cost is $7 per lb. (The $5 deposit required at checkout will be deducted from final cost when you pick-up.)