Attic Aged Ham

Burger private stash attic aged half country ham is created from a fresh ham that s hand rubbed with a simple salt sugar black pepper mixture then cured aged for over 210 days for a bold flavor that s distinct to our country ham.

Attic aged ham.

Steaks are vacuum packaged three per package and 3 5oz. Incorporating time patience and the traditional family recipe to produce a delicious product. To create this product we sliced this ham into ready to cook slices and packaged them into vacuum sealed packaging to ensure freshness and flavor when you are ready to use them. Our whole prosciutto hams have dry aged to achieve a shrinkage of almost 40 percent.

This decades old process creates a full flavored ham using nothing but natural aging. Next it s fully cooked and expertly packaged to guarantee safe arrival at its destination. Each ham has been cured with salt brown sugar and black pepper. This is our way and offered now whole and bone in to save all the flavor.

After the ham is cured we then slice from the center portion of the ham to create our convenient ready to cook slices 8 oz. Similar to how folks enjoy an italian prosciutto ham or spanish serrano ham. Burger private stash attic aged ham is our pride and joy. We take our time to use only the freshest hams dry cure them with our salt pepper and sugar mixture and age them for over 210 days just like our found e m.

It takes us almost a year to make this ham perfect but we ve done it with our founder e m. It is a rare find for the true ham lover. Steaks are vacuum packaged two per package. Burger attic aged country hams are made with the same dedication and attention to detail that e m.

Attic aged ham attic aged country hams prepare to experience ham as you ve never experienced before. These hams are not smoked. Our attic aged country ham steaks are created from a ham that s been dry cured and aged over 210 days for an authentic bold flavor that you can only enjoy from country ham. Burger did when he cured his first hams in 1927.

Our aged whole bone in country hams are dry cured and hickory smoked. Burger s guidance using our original recipe and making sure patience is still the primary ingredient. The prosciuttos are hung in the attic moved around like aging whiskey. If you buy our attic aged uncooked country ham you will be enjoying a country ham that was dry cured with our simple salt sugar and black pepper cure and aged for bold flavor for over 210 days.