My loving sister-in-law and mother-in-law ordered me a salt cured, dry aged pig leg from Caw Caw Creek Pastured Pork. I first read about Emile’s pasturing technique in “Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them” by Peter Kaminsky, a book that I recommend to any Bacontarian.
I’m a couple of pounds into this ham already, and, after getting the hang of slicing it thin enough, I am happier than a pig in a pasture of acorns. The meat is quite salty, but not so much as to get in the way of the meaty, nutty flavors. The colors range from translucent pink to deep, dark red. The smell is slightly sweet and musky, and headily intoxicating.
When talking to Emile DeFelice it is apparent that he enjoys what he is doing, bringing great pigs to market in the US. He succinctly (but thoroughly) answered all of my questions, and was a pleasure to talk to. I like the fact that my ham came from a guy I would like to have a pint with.
Happy Hamming!
mmmm…..ham……
beautiful picture… envy … i keep telling my wife we need a professional grade slicer for just such an occasion but she insists i’m insane.