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Record #:
7751
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Abstract:
In this second of a series of articles on classic Southern flavors, Garner discusses country ham. He describes several major ham producers and how they cure ham. Country ham curing is generally confined to the states of Virginia, North Carolina, Kentucky, and Tennessee. He lists several eating establishments that he feels serves the best country ham: Caro-Mi Dining Room (Tyron); The Jarrett House (Dillsboro); Miller's (Mocksville); and Pam's Farmhouse (Raleigh).
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Record #:
13677
Author(s):
Abstract:
Bailey compares the traditional way of preparing country ham, with the newer method that takes much less time. Traditionalists indicate that the newer, faster method is forcing them out of business.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 10 Issue 3, Mar 1990,
p16-23, il, por
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