Browning's Country Ham

Down Home Style Hams
Browning's Country Ham
Frank
Browning's may be known for their hams, but their country ham bacon and sausage is like nothing I've ever had before. Do yourself a favor and keep this on hand at all times!
Frank Luciano - The Sultan of Sandwich

The year? 1970. The place? Paris. No, not Rick’s we’ll-always-have-Paris Paris (you think we’re gonna find the best country ham in France?)… think more like down-home country Paris, KY. That’s where Paul Browning and his wife, Reba, learned his father’s old fashioned methods for curing farm fresh hams, which had become somewhat of a neighborhood legend. Serving it to local families at their down-home restaurant, the rich, country-cured ham became an instant hit. Cured with sugar and salt for up to 13 months in a smokehouse, Browning’s key to perfectly cured hams is Kentucky’s temperamental weather which the hams are exposed to—varying between humid and arid, hot and cold throughout the seasons.

It’s the kind of stuff to go absolutely HAM over.

Browning's Country Ham

Down Home Style Hams

The year? 1970. The place? Paris. No, not Rick’s we’ll-always-have-Paris Paris (you think we’re gonna find the best country ham in France?)… think more like down-home country Paris, KY. That’s where Paul Browning and his wife, Reba, learned his father’s old fashioned methods for curing farm fresh hams, which had become somewhat of a neighborhood legend. Serving it to local families at their down-home restaurant, the rich, country-cured ham became an instant hit. Cured with sugar and salt for up to 13 months in a smokehouse, Browning’s key to perfectly cured hams is Kentucky’s temperamental weather which the hams are exposed to—varying between humid and arid, hot and cold throughout the seasons.

It’s the kind of stuff to go absolutely HAM over.