Baker Farm takes a fresh Pork leg (ham), brine’s the ham for a week, then the ham is netted and hung. It’s slow smoked for hours in our own smoke house. Once hams are cooled down, we remove the netting and cut in half, packaged and frozen for extended freshness for 12+ months in freezer.
Cured with water, Salt, Sugar, Brown Sugar, Monosodium Glutamate, Sodium Tripolyphosphate, Sodium Erythrobate, and Sodium Nitrite.
All of our products are processed at Baker Farms own USDA facility, located on the farm site. Food inspectors are here every time we process our pork, to ensure you are getting the best quality we have to offer.