My Old Kentucky Ham

From the NYTimes Sunday magazine:

http://www.nytimes.com/2010/05/23/t-magazine/23talk-pork-t.html?sq=my%20old%20kentucky%20ham&st=cse&adxnnl=1&scp=1&adxnnlx=1274733245-4pcf3HUtPrCsWkAtl50B0Q

I can vouch for Colonel Newsom's. If they still make it, try the prosciutto style 24 month.

[Robin Garr]

Col. Newsom's is indeed splendid. In the past I've been a fan of Broadbent, and at one point Barry Bingham Sr. liked it so much that he bought into the company: It was Broadbent-Bingham for a while. Sounds like it's grown beyond an artisanal operation, though, and reading between the lines, the writer didn't seem crazy about it.

I've always been fond of Finchville Farm, which is also probably about the closest country ham operation to Louisville. Come to think about it, I slipped them into a New York Times travel story about Kentucky at Derby time, back in the early '90s. I wonder if that's googlable.

I've always been fond of Finchville Farm, which is also probably about the closest country ham operation to Louisville. Come to think about it, I slipped them into a New York Times travel story about Kentucky at Derby time, back in the early '90s. I wonder if that's googlable.

I love Finchville Farms Ham. We use it on several dishes.

We used to drive to Finchville to get hams when I was in high school. It was Robertson's Meats at the time...same great ham.