Meat + Poultry - February 2010 - 41

(Photo courtesy of National Pork Board)

"High-profile chefs and food editors are
discovering that the aged country ham
offers an equal or even better taste
profile and they are writing like they just
discovered or invented it."
country ham that targets an entirely
different market. It is a boned-out
section of aged country ham with
all skin and excess fat removed and
is sold vacuum packaged. It was a
concept his wife, Judy, came up with
when she observed how much easier
it was to serve and slice.

Crossing borders
"While traditional country ham has
largely been Southern fare," Tripp explains, there are new markets opening primarily in the Northeast and in
Southern California.
"Years ago, you would rarely fi nd
a magazine or food editor who even

knew what a country ham was or did
stories on them," Charlie says. "Now
we are seeing imported Prosciutto
or Spanish Serrano hams coming in
at $10 or $20 a pound or more and
serve as gourmet delicacies.
"But high-profi le chefs and food
editors are discovering that the aged
country ham offers an equal or even
better taste profi le and they are writing like they just discovered or invented it. That's good news for us
and we are already seeing some significant expansion of our country
ham markets in those areas."
Charlie is almost giddy with enthusiasm about the rebirth of the entire country ham industry.
"There aren't many of us [country
ham producers], but nearly all belong
to the National Country Ham Association where we know each other on
a fi rst-name basis," he says. "Sure,
we are all competitors, but we are still
friends who are seeing our industry
bouncing back in a big way." ■
Steve Krut, an industry veteran, is a contributing editor writing exclusively for Meat&Poultry,
specializing in small business issues. He resides
in Marietta, Pa.
We would like to hear from you - to comment
on this story or to request reprints, contact us
by e-mail at meatpoultry@sosland.com.

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Meat + Poultry - February 2010

Table of Contents for the Digital Edition of Meat + Poultry - February 2010

Contents
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://digital.meatpoultry.com/sosland/mp/2020_12_01
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