We take the proven methods of our Appalachian Mountain forefathers and apply the technologies of the present to produce a consistent and high quality product. Below is a brief outline of how the natural seasons of Winter Spring Summer and Fall are duplicated.

Winter
The most critical and time consuming phase to the process. We take the freshest, leanest, and highest quality hams available and hand apply salt and a specially formulated curing mixture. They are then stored in a Winter like environment.

Spring
The hams have absorbed all salt and sugar in the Winter room. They are then put in nets and hung on racks. The salt and cure mix is then able to equalize throughout the whole ham giving it a consistent flavor throughout.

Summer
In the Summer room or heat stage of the process the temperature is maintained at ninety degrees or above. In this critical stage, the hams complete the drying process and are re dried for the fall environment.

Fall
In order to de-bone and slice the cured country hams, they are cooled to a Fall like temperature. The chilled hams allow for more precision when boned, sliced and packaged.