That 21 lb ham was put up for auction this morning.
Central Bank submitted the winning bid of $325,000 with the monies then being donated to the University of Kentucky.
We live in the most fertile food region of the US but we suffer greatly when it comes to country ham. In spite of New Orleans status as being the finest eating city in the US, a country store in rural Kentucky will afford you a better chance of scoring pluperfect cured country ham.
This was a down year for the big ham auction. Last year’s winner brought in $600k.
The American Association of Meat Processors Cured Meat Competition awarded its Grand Champion trophy to Hermann Wurst Haus for its German-style bologna last week. The shootout took place in central Kentucky where the appellation ‘bologna’ sure raised some eyebrows. Lexington is deep in boloney country.
Bootleg charcuterie has always been a thing in the US where the government regulates all forms of meat processing. The Cleveland Scene lays out what it takes to go completely legal. It’s not cheap.
And they love ham. Continue Reading
Don’s Specialty Meats is one of the top charcuterie houses in all of Acadiana.
They produce 2000 pounds of boudin a day and that doesn’t even take into account all the cracklins, andouille, and chaurice that patrons queue up for out on the western prairies of Louisiana.
But the long-running concern has not had an easy go of it lately: Don’s Carencro outlet burned to the ground in October of 2016. That location had been running since 1993.
Then the feds came calling and walloped Don’s with a fine of $480,313 .
Don’s was a mite shaky when it came to properly compensating their workers and the feds had to have a come to Jesus meeting with them and their coffers.
Heart of Louisiana featured Don’s in the video above and it’s worth checking out if you’re into our state’s rural butchery scene.
We ran over to Shank Charcuterie last week to buy a few pounds of hog meat to convert into Tasso ham. Later this summer we’re cooking for a wedding party of 95 hardworking Texans and we wanted to make sure our ham work was at its peak.
It is. Continue Reading