S3·E2 – Hamming It Up
2014-06-07 • 30 min
Today it's all about Roger's favorite animal - the pig. He's hamming it up at some of the country's best suppliers of cured, smoked and aged pork. Roger heads to Edwards near historic Jamestown, Virginia to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, TN., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.
