Berkshire Pork Bistro Ham
- Exceptionally tender, well-marbled style of pork
- Berkshire-breed pigs raised on pasture
- No antibiotics or hormones from birth
- Handcrafted ham, fully cooked with skin on
- Uncured and unsmoked
- No nitrates, nitrites or phosphates
- No artificial ingredients, colorings or preservatives
- Fully cooked
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Drain the natural juices from the package, and wipe or brush off the layer of gelatin from the skin. While the gelatin is safe to eat, it may not be welcome in your cooking plans.
If you have a meat slicer, you can cut right through the skin layer for thin slices, in the American style, or opt for thicker French slices using a sharp knife. You may also remove the skin with a knife - just cut into the rind and gently separate it from the ham underneath, a section at a time, before slicing the ham.
Bistro ham is the classic ham used for croque monsieur and madame in France and is also one of three ingredients in the famous jambon-beurre sandwich. The other two are unsalted, softened French butter and a thin baguette, which combine to make a much-loved Parisian specialty.
Make a ham and cheese sandwich like the French, with several slices layered with good cheese on a thin baguette with Dijon mustard, which can also be pressed and served hot.
Bistro ham is also easy to cube and use in recipes like quiche Lorraine. We hope you will find many ways to incorporate this ham into your recipes.
Ingredients: ham, water, pork belly skin, sea salt, dextrose, spices, evaporated cane sugar, celery powder
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. The cooperative of small family farmers that raises our Berkshire hogs is dedicated to traditional methods, allowing hogs to feed on pasture, with access to water and supplemental grain consisting of corn, soybeans and rolled oats. No pesticides, animal by-products or fishmeal are allowed. The majority of the farms are sustainable "circle farms" that raise and grind their own feed for the pigs.
Families of pigs are left together, to forage and frolic outdoors on pasture. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates.
The cooperative is strict about banning the use of antibiotics and hormones on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned.