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Woodlands Pork

A small producer of specialty cured pork. Raised in the Appalachian Mountains of West Virgina and cured in Lexington Kentucky. Woodlands Pork was founded in 2006 by Nic Heckett and Dr. Chuck Talbott, the father figure of pasture raised pork on the East Coast. Their meeting was a continuation of their previous projects; Nic’s quest to import the best organic hams from Italy and Chuck’s groundbreaking work with the Ossabaw Island Pig in the Northern Carolina woods. Nic and Chuck were joined in 2009 by Louisville chef, Jay Denham, who would take over the culinary operations of Woodlands Pork. The goal was to produce an American ham of great depth and character that would rival the finest cured meats of Europe. Capturing the essence of the mighty Oak and Hickory hardwood forests of the Appalachians, with the understanding that the character and taste of a dry-cured ham is developed on the farm. We have developed a preferred domestic heirloom/hybrid breed of sows, using Wild Boar for our farm. Our Mountain Ham is remarkably unique in its character and is derived from our unique territory.



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