Ham (cured, boneless)

Boneless cured Mangalitsa ham, made by our European butcher using traditional curing methods that take several weeks to complete. No injected brines, no phosphate accelerators, no additives - just salt, time, and the patience of an Old-World craft. The ham comes from our Okanagan-raised Mangalitsa pigs, a heritage Hungarian breed sometimes called the "Kobe beef of pork," raised 18 months on pasture (commercial pigs are processed in 5-6 months). The slow life and the slow cure together are what make this ham something different. Pasture-raised, no hormones, no antibiotics.