Cured the Old-Fashioned Way
Foothills Sugar-Cured Country Hams are cured using methods dating back to the early settlers, with a bit of help from modern refrigeration and heating to speed up the process. Each ham is hand-rubbed with a mixture of salt, pepper, cane sugar and brown sugar. The salt is key for curing the ham, and the pepper and sugars are added for flavor. They are then moved to a "winter room" which simulates the cold winters of long ago through modern refrigeration. After a period of time they are then put in a net, hung on a wooden rack and then moved to the "spring room" which simulates the milder temperatures of springtime. Finally, they are moved to the "summer"/dry room which is heated to 90 degrees Fahrenheit to dry the hams and give them their distinctive color and flavor. Finally, after undergoing all the "seasons", they are cured and ready to head to your table!
"My wife just bought 2 of the white boxes of ham with the ham hock in it and all I can say is OH MY is it ever good. Taste just like how my Grandpa used to cure his. Took me back about 50 years. We are from Ohio and came across your site, and thank God we did. Love the ham!"
"I'm 76 years old and your store reminds me so much of the stores of my youth. You always feel welcome not to mention the great country ham. That reminds me I'm getting low. Can't run out!"
"When my daughter from Asheboro visits she brings her coolers and stocks up on meats to take home with her. We buy all our meats and many other products from Foothills. Their ham and cheeses make great Christmas gifts!"