Our traditionally salt cured ham contains no nitrates, fillers, or other preservatives. The pigs are grown in the forest, with no hormones, antibiotics, or other chemical inputs.

Meat from foraging pigs with a diverse diet, like ours, has higher nutrient content. Compared to intensive raised conventional pigs:

• More than 2x's Omega-3's
• 8% more protein
• 2x's more vitamin E

In our home we like to replace highly processed lunch meats with our pasture raised ham. Here's how to turn a whole ham into the perfect ready-to-eat lunch meat.

1. Soak the ham overnight in a large pot of cold water - this is needed to reduce the salt content from the traditional (no nitrate) curing.
2. When ready to cook, toss the water and add fresh water and bring to a boil
3. Turn down heat and simmer for 1.5 hours or until internal temp reaches at least 75°C
4. Remove from water, carefully remove just the rind, score the remaining fat
5. Mix up a glaze of your liking and cover scored ham. A mix of honey, brown sugar, mustard, marmalade, or whiskey are all great choices.
6. Finish in the oven at 200°C to brown but not burn the glaze, approx. 5 mins for every lb of ham
7. Let rest 20 mins before carving

You now have a wonderful main course OR slice up for a week of ready-to-eat lunch meat.