April 30, 1998 Taking the Cure Whether for Easter dinner or spaghetti carbonara, American country ham is a bold addition to your table By Sam Gugino In the hoopla over the introduction of Spanish serrano ham into the United States earlier this year and the gushing over Italian prosciutto before that, one of the world's great hams has been left out--American country ham.
For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 1998.
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