Bone-in smoked Omega-3 pork butt portion ham roast, not cured, no sugar. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 1.5:1 versus 20:1 in conventional pork.
Bone-in smoked Omega-3 pork shank portion ham roast, not cured, no sugar. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 1.5:1 versus 20:1 in conventional pork.
Smoked Whole Omega-3 Ham, not cured, no sugar. This is the classic pork ham. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 1.5:1 versus 20:1 in conventional pork. Pictured is a vacuum sealed ham.
Bone-in smoked Omega-3 spiral-cut pork ham roast, not cured, no sugar. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 1.5:1 versus 20:1 in conventional pork..
Pleas call the office if interested in smaller size weighing 8 lbs.