Ray's Country Ham - 15/17 lb. - Whole SLICED Bone-in Country Ham - Blue Ridge Mt

Description

☆ CAROLINA COUNTRY HAM ☆ – This SLICED whole bone-in Country Ham has been naturally dry-cured with salt, pepper, sugar, brown sugar, nitrites, and nitrates, without smoking. It is then vacuum-packed and suitable for shipping without refrigeration. However, because it is pre-sliced, we recommend refrigerated storage, and once opened it should be cooked or double-wrapped in portions for refrigeration or freezing.
☆ FINALLY,—A SLICED WHOLE BONE-IN COUNTRY HAM ☆ – We often get calls asking where can I get my Rays Whole Bone-in Country Ham sliced on a butcher’s meat saw. We now offer this perfectly SLICED Whole Ham with a full 16 lb. of prime center slices with untrimmed fat, end slices and biscuit cuts, including the hock, perfect for seasoning your favorite recipes.
☆ A TASTE FROM ANOTHER PLACE IN TIME ☆ - We follow the traditional methods for curing hams that our family has used for generations. As it is aged with the seasonal changes in temperature, the once humble ham became what can only be called a Country Ham, with the addictive taste, aroma and texture like no other.
☆ AGED SALT & DRY CURED HAM ☆ - The best Country Ham harks back to the way food was preserved on the family farms of Appalachia before electricity and refrigeration. Methods handed from one generation to another curing hams naturally by rubbing them with salt, and sugar, and other spices creating that distinctive taste that can only be described as Country Ham.
☆ SHARE WITH YOUR FRIENDS & FAMILY ☆ - Sharing of good food is our way of showing we care. When families relocate, often they can’t find the foods and tastes they remember and long for. A Whole Bone-in Ray’s aged dry-cured Country Ham will bring back that familiar aroma and taste of home we never forget.
Ray Goad ~ A Fast Food Pioneer:
Ray and Geneva Goad opened their first restaurant, about ten years after Ray was discharged from the Navy at the end of WWII. Home cured Country Ham and Granny Goad’s Biscuits were featured on the menu. Ray became the innovator of the fast food breakfast, and the very first to serve Ham and Sausage Biscuits in a fast food restaurant.
Country Ham Traditions:
Country Ham harks back to the way food was preserved on the family farms of Appalachia before there were electricity and refrigeration. The family tradition of butchering hogs in the late fall allowed for them to be preserved during the cold winter months with a natural curing process. Our Country Hams are drastically different from their more common cousin, the wet-cured ham, also known as city ham. The flavor of a Country Ham is more complex, with an almost addictive taste, aroma, and texture unlike any other.
Blue Ridge Mountain Cured:
Today those Country Ham traditions are being kept alive in the Blue Ridge Mountains of North Carolina. Where once moonshiners and revenuers raced hot cars along Thunder Road, a few facilities owned and operated by the descendants of those early American pioneers are still making Country Hams. You can’t eat at a Ray’s Restaurant today, but you can enjoy Ray’s Country Ham in your own kitchen knowing that in every slice you will find that
Taste from Another Place in Time
.
Four Generations:
Ray Jr. and Susan, the children of Geneva and Ray Goad, are perpetuating the legacy of Ray’s and the rich traditions of Country Ham for Ray Goad’s Grandchildren, which are now also active in the Family business. They assure that Ray’s Country Ham is cured in the same style featured for almost 50 years at the Ray’s Starlight Restaurant in Mount Airy, NC and, at dozens of Ray’s Kingburgers and Sweet Sue’s Restaurants across five of the Mid-Atlantic States.