When the Heritage party arrived in Princeton, the rain had finally stopped and blue skies ruled the day. All that was missing was a ham sandwich….
Tag: prosciutto style
Benton’s began in 1947, when dairy farmer Al Hicks cured hams for local farmers. “Ham was sustenance food for hillbillies,” Al Benton says of the very thing that has become a culinary legend.
In 1973, Al was a High School guidance counselor struggling to make ends meet when he decided he was going to give a go to what he knew best. “I quit my job and then it really sunk in – it wasn’t going to be easy to make a living curing hams…. so I wrote to everyone I could think of, anyone who could help, university professors, cooks, I wanted to hear everyone’s ideas, and I studied everything I could, but I could never improve on the recipe from the old smoke house behind the house I was born in — people really seemed to like it. At the beginning I was thinking about curing quickly, maybe one hour for a twelve-lb. ham – I thought if I was going to make it in this business I had to work very fast and quick-cure, which is what the business was. But my daddy told me ‘If you play the other guy’s game, you are always going to lose. Make it the best you can. Quality is what is going to sustain you.
“Blackberry Farms changed things, this was in about 1991. We had just two employees then. John Fleer was the chef at Blackberry and he was already something of a star – he had been Mary Tyler Moore’s personal chef! John is such a good man, I never even heard him raise his voice, which is very rare among chefs… and he cared so much about sourcing. He called on day, he had bought some stuff from us, and I thought he was going to complain, but he wanted to see if it was okay to put our name on his menu at Blackberry. I thought there had to be a reason why not, but I couldn’t think of one. And then the phone started ringing, he had so many great chefs coming to visit him — Tom Colicchio, Thomas Keller — I guess that’s when I saw the Promised Land. There was a market for fine dining with the aged country hams and bacon.”
Later that night, dinner talk turned to moonshine, music, and professional wrestling — Tennessee, and Memphis, especially, being mecca’s of the great sport, led by it’s own King, Jerry Lawler, who’s greatest rivalry was a Jewish comedian from New York named Andy Kaufman. But mostly we talked about food, and mostly about ham. Al spoke with great admiration for his colleagues Sam Edwards and Nancy Newsom, to whom he gives great credit for bringing traditional Southern ham north.
“People are really starting to care where their food comes from — Look, when McDonald’s is talking about cage-free eggs, they’re reading the tea leaves. It gives me pride that small folks have been able to make such a ripple in food culture.”
Edwards Prosciutto-Style Ham
This is a dry-cured ham that boasts the signature flavors of Surry, VA, where hams have been produced for 90 years by the Edwards family. Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-600 days. As our hams pass through the Spring, Summer and Fall rooms of the Edwards facility, they acquire a depth of flavor that is second to none.
One 3.5-4lb piece $135
Broadbent Prosciutto-Style Ham
New-World and Old-World collide in this fresh example of Heritage cured ham. After over 100 years, Broadbent boasts a pasture-raised heritage product line and the results are a lighter, sweet and salty American prosciutto. Perfect with summer melon or on home made pizza! One 2.5-3lb piece $99
One 2.5-3lb piece $99
Fourth-generation ’nduja artisan Antonio Fiasche crafts his specialty in Chicago, where his family has run Ristorante Agostino for 32 years. Antonio was introduced to us at the 2016 Good Food Awards, honoring America’s great artisans. His ’nduja is sweet up front, followed by a subtle but uninhibited heat. We guarantee you’ll find this traditional Calabrian spread an unexpected and unforgettable, bold delicacy.
Three 6oz packs $36
This Salame di Felino is made in the Emilia-Romagna-style from the western part of the Province of Parma, most notably known for their prosciutto and Parmigiano Reggiano. It has a mild taste and buttery finish with distinct marbling throughout. This no frills porky salami is soft with creamy sweet fat. Nello’s Specialty Meats, one of Pennsylvania’s great curemasters, is a community fixture that processes and cures for dozens of farms locally.
Three 8oz packs $39
Easy Entertaining Package
Receive all 4 of the heritage cured meats plus a well-rounded Soppressata Salami with notes of black pepper from Underground Meats in Madison, WI.
Easy Entertaining package $175