I have been having dreams about the hams my mother served in the 60's and 70's that she purchased from a butcher in the LA Farmer's Market. They were, at the time, just very high quality full hams with skin that she would put on a super-low temperature oven overnight, and the next day we would pull off the hard skin (which we would then roast on high heat, making fantastic crackilings!) to find insanely tender, fatty, utterly gorgeous ham underneath. Pure carnivorous heaven...exquisite.
Well, as we all know, modern pork is lean, dry and boring. Modern ham is salty and dry or watery and boring. They have bred all the goodness out of modern pigs.
I keep hearing about heritage pork, and I've had a few chops that were good, but a proper ham is a serious investment, and I don't want to be disappointed. Is it possible to get the kind of ham I describe, which, as I say, was nothing more exotic than simply a high-quality ham 30 years ago. Now it's the stuff of fond and impossible dreams.
I'll invite you over to have some if you can tell me where to find it!
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