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York ham on the bone, breaded (Laurence Hudghton; Dukeshill) In his classic Le guide culinaire (1921) Auguste Escoffier said it was difficult to decide what was the best ham in the world, but the preference should go to the Prague ham for serving hot and the York ham for serving cold, although the latter was excellent hot too.
A product claimed to be local is York ham, [211] a mild-flavoured ham with delicate pink colouring. It is traditionally served with Madeira Sauce . [ 212 ] [ 213 ] The ham has been described as a lightly smoked, dry-cured ham that is saltier but milder in flavour than other European dry-cured hams. [ 214 ]
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states. [4] Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking.
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The company offers its products to food distributors, retailers, warehouse stores, institutions, and restaurants. What started out as a sliced ham company in 1932, has expanded into a business that offers a multitude of product lines including premium bacons, packaged deli meats, quality deli counter hams, cooked ribs and canned hams.
The company is a manufacturer and supplier of over 1,200 fresh and manufactured pork products. [3] These include a variety of pork-based foods such as: bacon, ham, hot dogs, sausage, pork tenderloin, pork roasts, deli meat, scrapple,and pork rolls. [4] [5]
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The company was regarded as "one of the most important of Trenton's commercial interests". By 1894, sales revenue was grossing $200,000. [ 4 ] Taylor originally released the product under the name "Taylor's Prepared Ham", but was forced to change the name after it failed to meet the new legal definition of " ham " established by the Pure Food ...