While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Oooh, salty! October is Eat Country Ham Month!
Country hams are terrifying. They’re dessicated, mold-ridden and possessed of a barnyard funk that could conceivably cause a soul to rethink their entire relationship with the animal kingdom.
They should not – for country ham is an American national treasure that rivals the finest porcine offerings of Italy, Spain and any other of the world’s ham-curing cultures. Here is what to do if you find one.
Read - How to confront a country ham
[youtube=http://www.youtube.com/watch?v=7HmH5v-SLnE?w=416]
Chinese dry-cured hams have been recorded in texts since before the Song dynasty and used in myriad dishes. Several types exist in Qing dynasty cuisine and are used in dishes of stewing hams.
I effing love ham.
While I have embraced National Chili Month, and am attempting to cook as many types of chili possible this month, there is no way I am embracing this food holiday!
speaking of ham, just swung by the grocery store to pick up ingredients – they had 3 kinds of whole country hams on display