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Hams and Bacon
We searched for good Smoke Houses and found them in Wisconsin . We use Hickory smoke from Tennessee and we cure it with sugar maple cure from Illinois . We use only fresh raw non-injected pork.
Melvin Edes went to Ham and Bacon schools in Oklahoma State University, Wisconsin, and Minnesota to learn how to have a great tasting, aged, cured, and smoked ham.
Our gourmet Boneless Ham has been five years in the making. It is a whole ham with all the bones removed.
Our hams are hand trimmed, with only the femur and hip bone, the fat and the neck removed. We cut only the Non-Injected Pork.
Click here to contact Edes for current pricing
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