Now you can experience the same exquisite old world flavor that generations of ham connoisseurs have savored through ancient preparation methods. Newsom's unique prosciutto type ham stands out as one of a kind — more than a step above hams resulting from a commercialized means of prosciutto production. Newsom's Aged Ham was privileged to be invited in 2009 to the 5th World Congress of Dry Cured Hams held in Aracena, Spain. A Newsom's ham now hangs in the Jamon Museum in Aracena, among the good company of its Spanish, Italian and other worldly counterparts.
Old World? — Yes! Most prosciutto methods of old involved a dry cure in which the natural temperatures, coupled with time, created a flavor seldom experienced today. Having been cured only in limited number, the natural processing of our Newsom's select ham involves salt, a small amount of brown sugar and a slight hint of hickory smoke. There are no chemical additives — no sodium nitrate or nitrite. The use of natural weather temperatures adds to the beautiful rosy red color of Newsom's prosciutto type ham which undergoes many months of aging.
Our Gourmet Aged Prosciutto Hams have been handcrafted one at a time in our facility in order to provide the most original and unique flavor -- like that of Old World Italy. The cure of these hams is an art form, bringing together an age-old family formula, an ancient process, painstaking individual care for each ham and all the conditions that nature has to offer. Honed and held through the centuries and passed down to the Newsom family of today, our recipe is from a family will dating to the 1700s as the Newsoms moved from the Virginia colony into the Carolinas and across the Appalachians to claim a land grant in the Kentucky frontier. Our process begins in the coldest part of the year, just as our forefathers in the late 1600s performed -- to have meat that did not require refrigeration upon completion of the whole process.
It has been said that our aged ham has properties reminiscent of the Speck ham of northern Italy and prosciutto from the Italian provinces. It has been compared with a ham still produced by ancient methods from acorn-fed black foot hogs. Yet, Newsom's prosciutto ham has a character all its own and a flavor that will compare favorably with any natural air-cured ham the world over. After the hams go to the hanging house, they are bathed in the cool smoke from an 1800s era iron kettle. Our hams are smoked as are the speck hams. The smoke adds subtle flavor and preserves the hanging meat. As our prosciutto hams hang in the smokehouse, air is passed over and over them from the outdoor weather, no matter what the weather is.
The prosciuttos are hung in the attic, moved around like aging whiskey. Our whole prosciutto hams have been dry aged to achieve a shrinkage of almost 40 percent. Newsom's Prosciutto features the complexity of flavors derived from a natural, ambient cure, Kentucky summers and a tradition of centuries. Newsom's prosciutto, as does fine wine or aged Kentucky whiskey, only improves with age.
Our prosciutto is best sliced or shaved against grain, which creates a melt-in-the-mouth delight of complex aged flavors, even at this young age.
Newsom's Dry Aged Whole Prosciutto Hams are offered as they reach 12 months (in December) and continue to age as they hang. Our prosciutto is also offered in boneless portions and is available sliced by the pound. The Boneless Portion, a prime cut, provides a product that is easily shaved, groomed to be ready for carving or for your home meat slicer.
PLEASE NOTE: Size may be adjusted with availability and price will be adjusted accordingly.
Contact us by mail at Newsom's Country Hams, 208 East Main Street, PO Box 313, Princeton, Ky. 42445 ... Phone: 270-365-2482 (during daily store hours M-F 10 a.m. to 4:30 p.m. CST and Sat. 10 a.m. to 3 p.m. CST) ... e-mail: email@example.com Feel free to call (270-365-2482) for additional information. We invite your inquiry.