HAM
Hog & Rocks sources its rotating selection of artisanal ham from the best family-run heirloom pork producers in the American South.

Newsom Farms

Newsom’s Kentucky pork is cured using a traditional family method established when the Newsoms settled in Virginia in 1642. Coaxed into full flavor using techniques passed through family generations over three centuries, the succulent country ham is treated with the utmost personal care; it’s handled no less than 18 times before it reaches Hog & Rocks’ kitchen.

Broadbent

For over a century, Broadbent Farms has produced small batches of pork – and won more grand champion awards at the Kentucky State Fair than any other ham producer. Aged for six to 12 months, cured traditionally with honey, salt, and sugar and smoked slowly to achieve authentic hickory flavor, Broadbent’s ham was praised by the late great James Beard.

The Hamery

Smoked with apple and hickory wood, aged for up to 11 months, and cured using a 68-year-old original recipe that still hangs on the hall of The Hamery, this Tennessee country ham has been winning grand champion and blue ribbon awards at the Tennessee State Fair since the early 70s.

Caw Caw Creek

Heirloom pastured pigs from Caw Caw Creek rotate through pasture and woods, where they graze on grasses, peas, peanuts, acorns and hickory nuts. The pigs also have access to water and feed that consists of organic dairy and eggs from the local Earthfare supermarket that is mixed with certified organic by-products from Anson Mills (famous for stone mill grits) for a treat that pigs love. They also get malted barley from a local brew pub called the Hunter Gatherer. No hormones or antibiotics or anything other than food you would eat yourself are given to the pigs.

The country prosciutto is seasoned like country ham with salt, pepper and brown sugar but aged like prosciutto. The hams are delivered to Hog & Rocks bone-in and hoof on.