Meacham

2010 TWCP Year of the Bacon
Bacon #1 - Iowa -- Valde Rose - Sold out
Bacon #2 - Kentucky -- Scott's Jowl Bacon - sold out
Bacon #3 - New Hampshire - North Country Cob Smoked Bacon - still in stock
Bacon #4 - Kentucky -- Meacham Hams Country Maple Bacon

In stock now: Forysth, Rock Hill, Ballwin, and at Provsions Gourmet Market

Meacham Country Maple Old Fashioned Bacon...$9.99 / lb
Meacham Hams from Sturgis, Kentucky
"A very special bacon. We cure it extra-long with maple, and smoke it longer too. The result is added flavor and a distinctive, hearty taste. Bacon lovers will definitely want to try it. Sliced." - Meacham Hams

"I've always said that I could give you my cure and let you go back here in this building and cure hams [or bacon] and they would probably taste different. The building is important; the procedure is important. But, you know, the times…how you mix things, how long to smoke, what kind of smoke--all those things have…a big influence on what it tastes like and what it looks like." –Rodman Meacham

"Rodman Meacham was born to cure bacon. His father, William Meacham, had perfected his cure by the time Rodman was born and soon enough, Rodman was working in the ham house. By the time he was a teenager, Rodman knew he wanted to run the family business. Although he has other business interests, Rodman maintains great appreciation for the tradition of dry-curing meat. He now shares his knowledge with others, working with the Union Country Fair and the 4-H Country Ham Program, which teaches youngsters the traditional art of curing hams. Rodman is proud of what Meacham Hams has become and is especially proud to be able to pass his meat-curing knowledge on to the next generation. To him, meat curing is a connection to the past that should be celebrated and fostered.
We're in cure about seven to ten days depending on the size of the bellies and then the procedure would be to you know--to take them up out of cure and wash that excess cure off. I like to let them hang a few extra days in and kind of firm up--just kind of--and then we go into the smoke house and smoke them just until we get the right color and the right flavor to them, and from there, you know they're either--they're either or sliced and package or sold--and sold in slabs. It's a pretty simple procedure, really." -- Southern Foodways Alliance