Blue Grass Quality Meats

For most people who haven't tried a cured ham, they will find it a bit salty. The longer the ham cures, the saltier. That being said, once you learn how to navigate around this unfamiliar and I should mention large chunk of meat and bone, the more your going to love it. There are ways to remove the salt.It will be saltier but that's part of the taste you will learn to enjoy. It's the seasoning you never knew you needed in Ham and Bean soup, Ham and Egg Omelets, Eggs Benedict and many other dishes. There is enough ham to last for quite a while once it's boiled or baked. I like boiling best for long cured ham. It removes more salt. Once done, it's cut into slices or chunks for sandwiches, soups and other dishes and frozen in portions to get out of our freezer any time we want. One of my favorites ways to eat it is to bake some slices in a water and brown sugar sauce. It compliments the saltiness of the ham. Ham candy! I went to visit my cousin who lives near Crescent Springs Kentucky. I got my last cured ham from Blue Grass Quality Meats in Crescent Springs Kentucky. Believe me, I will be back again. Thanks for doing all the hard work. I'm doing the easy work. Eating it. Alan Zumbach

just purchased your country ham which i do quite often,and am very happy with the flavor. i am however unhappy with the way it was packaged.It had three slices in the package and good slices were put on the outside and very bad pieces of slices were in the center. If they had been quality parts of slices i would have been happy but these were very much scrap,large bones and fatty areas.i will not continue to buy your products if this is normal practice. The quality of your ham should sell itself and not packaging tricks.