CURING HAMS FOR OVER 100 YEARS Our Founder, William Meacham
learned the art and secrets to curing great hams from his grandmother, with a
recipe handed down to her from her family before 1900! My father would cure
hams, bacon and sausage for his family and would sometimes share those special
hams with friends and relatives. Before long, he saw the need to cure more hams
and a business was born.

YOU CAN’T RUSH A GOOD HAM You can’t rush a good ham, not
unlike a fine wine; a ham needs to age slowly and naturally. Our entire process
is done with care and extra time. Country hams are dry cured, which means the
cure is applied in a dry form, no water is added to enhance or speed up the
process. It can take up to a full year to produce the flavor and texture of a
true country ham.

As a small family run operation we pride ourselves on providing you with the best quality country hams on the market. 3 generations of Meachams are used in bringing this product to you for the holidays we thank you and hope you enjoy with your family! Our country hams are salt and sugar cured and have a slightly salty taste.