Johnston County Ham

• Country of Origin: USA
• Region: North Carolina via Iowa
• Type: Cured pork leg, boned or bone-in
• Style: Prosciutto
• Flavor profile: Rich  mono-unsaturated fat with balanced salt
• Quantity: 12-18#
• Availability: Year round

These pigs are raised here in the Midwest and then cured at Johnston County Hams.   Magalista ham is unique among hams for its strong meaty taste and tender mouthfeel, and amazing lard, all hallmarks of the Mangalitsa breed. Johnston County Hams are dry-cured with salt and sugar and aged for 12 months in beautiful ham-aging rooms.

The Mangalitsa pig produces more monounsaturated fat than modern breeds which produces a pleasant aroma and a buttery flavor. The breed was imported by Heath Putnam to the United States from Austria. Johnston County Ham curemaster Rufus Brown says he has never tasted a finer cured ham or bacon than the ones from the Mangalitsa pigs.

Tasting notes: This ham is rich and refreshing.  It is salty and fatty, which makes you just want to eat more.  Still, the fat is clean on your palate like a fine olive oil.