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ot, but the taste of the local hams I *rill surprise you. Unlike the Smith- I field hogs, fed totally on peanuts, or I :he pigs of Westphalia, whose diet is oeets, the Piedmont pig has a varied liet — much of it corn, but lots of it bolted cabbage, overgrown squash, peaches, apples and lettuce leaves. This most efficient of animals turns garden residue into a firm meat that many fans believe is better and more flavorful than its ritzier, peanut-fed cousin.
After finding a ham, you will discover that it’s big enough to feed 20 to 30 people, perhaps too large for anyone on your list. You can solve the problem by cooking the ham yourself, dividing it into two or more portions, and delivering it in person.
If the recipient is unfamiliar with country ham, you should include instructions that it’s to be cut paperthin and served along with, never as, the main course (it’s too salty), that it will keep in a cool dark place without refrigeration, and that it’s great in ham biscuits (never called “ham and biscuits” as recent articles describing meals for visiting royalty mistakenly labeled that old Virginia specialty).
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