Country hams are the result of a meat preserving process called "curing". The process allowed families - in the days before refrigeration - a means of extending the storage life of meats. A side benefit of this process is a unique flavor transformation so desirable, that the "smokehouse" endured long after refrigeration and freezing had made it otherwise obsolete.

Johnston County Country Hams are cured in the traditional manner, using dry salt and a selective aging process over 3 months. They have a unique, lightly smoked aroma and mellow, lightly salted taste unlike anything else. Thinly sliced Johnston County Country Ham is a gourmet delicacy favored by thousands across the United States.