Eat Country Ham Month

Eat Country Ham Month, also known as Go Hog Wild – Eat Country Ham Month, takes place throughout October and invites people to enjoy country ham. Unlike “city ham,” which is wet-cured in brine, country ham is dry-cured and aged, giving it a stronger, saltier flavor and firmer texture. Country ham producers use their own curing and smoking recipes, so no two hams are exactly alike, according to the National Country Ham Association.

Country ham grew from the practical need to preserve pork for months without refrigeration. Farmers slaughtered pigs in cooler months and used salt, smoke, and air-drying to keep the meat edible through leaner seasons. The American South’s climate—including areas of Kentucky, North Carolina, Tennessee, and Virginia—proved well suited to dry-curing pork legs, helping country ham become a distinctive regional food. The history of country ham also describes the food as a product of necessity whose intense flavor developed through the curing process.

The available information does not identify a founder or origin for the October observance itself. It does, however, provide plenty of culinary history to explore while enjoying the month. Country ham is often associated with Southern meals and may be served with breakfast foods, biscuits, or gravy. Because it is preserved rather than simply fresh pork, it still needs to be cooked before serving, as noted in this overview of country ham’s history.

How to Observe Eat Country Ham Month

Celebrate by enjoying country ham in a meal, trying it with biscuits or breakfast favorites, or sharing thin slices with friends and family. Learn how dry-cured country ham differs from wet-cured city ham, and explore how curing and smoking helped preserve pork before refrigeration. If you prepare country ham, cook it before serving and follow the product’s preparation instructions.

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