Smoked ham roasts are perfect for a quick and delicious breakfast or dinner. Slice thin and pan fry, or warm up whole.
Bill and Paula Koch of Thistle Down Farm in Shelbyville, Kentucky, have been in pursuit of perfect pork for more than 25 years. Thistle Down Farm is a family affair born from a three-prong passion: Bill’s worldwide search for the best tasting pork and the ideal methods for raising pigs, paired with Paula’s lifelong love of agriculture and her father’s decades-long meat curing experience.
Their small passel of Ossabaw and Mangalitsa hogs enjoy year-round pastures where they graze on bluegrass, orchard, fescue, clover and alfalfa. In addition to open pasture, the hogs are supplied non-GMO pelleted feed (made up of less than 10% corn), plus a daily slop made from orchard grass, oatmeal and wheat. With room to forage and socialize, the pigs develop fats and flavors only conceivable in a stress-free environment.