Best Pork Ham

Prosciutto di San Daniele is an Italian dry-cured ham produced in the Friuli Venezia Giulia region. Designated PDO status guarantees its unique production methods including the incorporation of pig trotters during aging. This contributes to the ham’s distinctive flavor and texture. It's valued by fo...

Prosciutto di Parma is a dry-cured pork ham originating from the Parma region of Italy. Designated as Protected Designation of Origin (PDO), its production adheres to strict regulations ensuring quality and authenticity. The aging process, typically lasting at least twelve months, develops its chara...

South Tyrolean speck is a cured pork product traditionally made from the hind leg in South Tyrol, northern Italy. Its preparation combines restrained smoking with salting, seasoning, and air drying, producing a ham that differs from both heavily smoked northern European meats and unsmoked Mediterran...

Tiroler Speck is a dry-cured and smoked pork product associated with the Austrian state of Tyrol. It is commonly made from selected cuts of pork that are seasoned, cured, cold-smoked, and matured, producing a firm texture and a balance of savory, smoky, and spiced flavors. Tiroler Speck holds Europe...

Speck Alto Adige is a traditional Italian pork product originating from South Tyrol’s alpine valleys. The unique production method involves alternating cold smoking with open-air curing, resulting in a distinctive flavor profile. This dry-cured ham boasts Protected Geographical Indication (PGI) stat...

Xuanwei Ham is a traditional dry-cured pork product originating from Xuanwei city in Yunnan province, China. It is produced by salting, fermenting, and air-drying the hind legs of local pig breeds, often during the winter months to ensure proper preservation. Known for its deep red meat, rich umami...

The Edwards Virginia Smokehouse Ham represents a time-honored tradition of American cured pork products. Produced in Surry County, Virginia since 1926, this artisan ham undergoes meticulous dry curing and pit smoking according to established family techniques. It's notable for its distinctive smoky...

Benton’s Smoky Mountain Country Ham originates in Madisonville, Tennessee, utilizing a traditional dry-curing method. The extended smoking process imparts a distinctive intense saltiness and robust hickory smoke flavor. This artisan ham is favored by experienced cooks and food enthusiasts seeking a...

Smithfield ham is a legally defined type of Virginia country ham associated with Smithfield, Virginia. It is made from pork that is dry-cured with salt, aged, and typically smoked, producing a firm texture and intensely salty flavor intended for thin slicing. Under Virginia law, a product sold as ge...

Speck dell'Alto Adige IGP is a lightly smoked, dry-cured ham from South Tyrol, Italy, distinguished by alternating between smoking and mountain air-drying and holding a Protected Geographical Indication since 1996.

Newsom’s Old Mill Country Ham is a dry-cured smoked pork ham produced at Newsom’s Old Mill Store in Princeton, Kentucky since 1917. The hams are pit-smoked and aged, resulting in a uniquely intense flavor profile appreciated by discerning meat eaters. It's particularly favored by those seeking tradi...

Col. Bill Newsom’s Aged Kentucky Ham is a dry-cured pork product originating in Princeton, Kentucky. It represents a continuation of nearly a century of traditional American curing practices established in 1917. The ham's flavor and texture are developed through meticulous salt curing and smoking. T...

Schwarzwälder Schinken is a traditional German ham originating from the Black Forest. The unique smoking process utilizes fir branches and sawdust, resulting in a dense texture and distinctive smoky flavor. This cold-smoked pork product is primarily enjoyed by consumers seeking authentic German cuis...

Speck Alto Adige IGP is a distinctive Italian cured ham originating in the mountainous region of South Tyrol. The product’s notable quality stems from a centuries-old production process utilizing both traditional Mediterranean salting and Northern European cold smoking techniques. This results in a...

Broadbent’s Country Ham is a dry-cured pork product originating in Kuttawa, Kentucky. The Broadbent family has been producing this artisan ham since the early 1900s using traditional pit-smoking methods with hickory wood. It offers a distinctive smoky flavor and texture developed through a lengthy c...

Prosciutto Toscano is a protected designation of origin (PDO) dry-cured ham produced in Tuscany, Italy. It is distinguished from other Italian prosciutti by its curing process, which involves applying a dry rub of salt, black pepper, rosemary, sage, and juniper to the pork leg. The meat is aged for...

The Edwards Virginia Smokehouse Surryano Ham originates in Surry County, Virginia, representing a traditional dry-cured pork product. This ham is notable for its meticulous curing process mirroring European styles like prosciutto, yet infused with the characteristic smoky flavor imparted by local hi...

Schwarzwälder Schinken, commonly known as Black Forest ham, is a dry-cured German pork product. The unique flavor arises from cold smoking the meat using pine or fir wood, a process protected by European Union regulations. This method creates a dense, intensely flavored ham ideal for deli preparatio...

Jinhua ham originates in Zhejiang Province, China, a prized smoked meat dating back to the Tang Dynasty. The product’s distinctive flute-like form develops during the dry-curing process, resulting in a deeply savory flavor intensely rich in umami notes. Traditionally enjoyed as a delicacy, it is par...

Smithfield Genuine Smithfield Ham is a traditional, dry-cured pork product originating from Smithfield, Virginia. The ham undergoes pit smoking using hickory wood, a process mandated by state law ensuring its origin and production within the city. It’s notable for its intense smoky flavor developed...

Njeguški pršut is a dry-cured smoked ham produced in the village of Njeguši on Mount Lovćen in central Montenegro. The ham is prepared from pork leg, dry-salted, cold-smoked over hardwood, and air-dried for several months, with the Adriatic climate and the mountain bora wind contributing to the matu...

Westfälischer Schinken originates in Westphalia, Germany. This cold-smoked pork ham is renowned for its distinctive flavor developed through a traditional dry-curing process combined with beechwood smoking. The use of locally sourced juniper branches adds complexity to the smoke. It’s primarily enjo...

Westphalian ham is a specialty smoked meat produced in Germany’s Westphalia region. It undergoes a meticulous dry-curing process followed by cold smoking using juniper and beechwood. This traditional method imparts a distinctive smoky flavor and firm texture to the pork. The ham is typically enjoyed...

Yunnan Ham, specifically Xuanwei Ham, is a traditional Chinese smoked pork product originating from Yunnan province. Its unique flavor develops through a lengthy dry-curing process, resulting in a rich, intensely savory taste with notes of sweetness and umami. This ham has been produced since 1909...

Jamón de Teruel is a traditional dry-cured ham produced in the province of Teruel within the autonomous community of Aragon, Spain. It holds the distinction of being the first Spanish ham to receive a Denominación de Origen Protegida (DOP) designation, which was granted in 1984. The ham is made from...

Broadbent’s Smoked Country Ham is a dry-cured pork product originating in Kuttawa, Kentucky. The ham's longstanding tradition of winning grand champion awards at the Kentucky State Fair since 1968 highlights its exceptional quality and flavor profile. It’s suitable for those seeking authentic artisa...

Johnston County Hams, based in Smithfield, North Carolina, produces dry-cured, smoked country hams using traditional Southern curing methods and markets them as a continuation of a century-old regional craft.

Katenrauchschinken is a traditional German smoked ham produced by cold-smoking pork over an open hearth fire inside a thatched-roof cottage, known as a Kate. This curing process can last for several weeks, yielding a deeply smoky flavor, a dark exterior, and a firm, dry texture. It originates from r...

Burger's Smokehouse is an American meat processing facility founded in 1952 and located in California, Missouri. It is distinguished by its production of traditional, dry-cured country hams, which are naturally aged and smoked over hickory and applewood. Operating as a multigenerational family busin...