Maggie's Farm

Up in the northern US, you have to rely
on people like this: Burger's Smokehouse.  And all of our dear Brit readers probably don't even know about attic-aged ham. They need to learn about how ham is cured right, for a year, in the southern US. I don't know whether I prefer the pulled pork, or the attic hams, or the second-cut bacon, or the whole slabs of bacon, or the spiral cut hams, or the smoked turkey, or everything else they do.

(Yes, it's yet another Maggie's free advt. in support of commerce, free enterprise, and capitalism. But feel free to send me an aged ham, you guys at Burgers, if you want to. We'll eat more, easily. We will not be corrupted by filthy lucre, but by good pork - always. Please try to corrupt us with aged southern ham. Everyone has their price - right?)