Chefs from New York to San Francisco are giving our Surryano Ham highest ratings. . . and using it (instead of expensive Prosciutto, Serrano & Westphalian imports) when their culinary creations call for lean, dry-cured ham. Surryano Hams are produced only from rare Heritage Breed hogs, 100% pasture-raised to produce perfectly marbled meat and rich, distinctive flavor. . . smoked for a full 7 days over smoldering hickory embers. . . and aged 400 days. Limited quantities.