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Country Ham: : A Southern Tradition of Hogs, Salt and Smoke by Steve Coomes (2014, Trade Paperback)

Arcadia Publishing (35136)

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About this product

Product Identifiers

PublisherArcadia Publishing

ISBN-101626193304

ISBN-139781626193307

eBay Product ID (ePID)201544565

Product Key Features

Book TitleCountry Ham: : a Southern Tradition of Hogs, Salt and Smoke

Number of Pages176 Pages

LanguageEnglish

TopicAgriculture / Animal Husbandry, United States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV), Specific Ingredients / Meat, Regional & Ethnic / American / Southern States, United States / General

Publication Year2014

IllustratorYes

GenreCooking, Technology & Engineering, History

AuthorSteve Coomes

Book SeriesAmerican Palate Ser.

FormatTrade Paperback

Dimensions

Item Height0.3 in

Item Weight10.6 Oz

Item Length9 in

Item Width6 in

Additional Product Features

Intended AudienceTrade

LCCN2014-016297

Dewey Edition23

Dewey Decimal641.3/64

SynopsisFew things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too often overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy.

LC Classification NumberTX749.5.H35C66 2014