Google "Smithfield country ham"... it was the Gold Standard forever. At least for us Virginians
IMHO... shave as thin as possible (often called chipping)... amazing stuff... on top of biscuits and gravy... chipped beef... grilled cheese sandwiches... you use VERY LITTLE... VERY THIN and VERY LITTLE...
A dried ham will last for months...
A real country ham is every bit as good as an Italian Speck! Just like Speck, it get's better with age, with a year being about minimum and 2 years being prime. I'm gonna make a couple and set them up like Capicola, in a rack with a towel draped over it so I can slice a little off whenever I walk by.
Jim, you could certainly handle making your own.
