The Hamery Country HamsT
Vendor
The Hamery was started in 1968 by Dr Sam Woods, DVM and Col. Tom Givan as they could not longer find a country ham as good as my Grandfather used to cure. I, Bob Woods came along in 1981 and took over the family tradition to provide Quality country hams for our customers enjoyment.
Each year in early January, select lean hams are placed in our salt-sugar curing mix for forty days. By mid February the hams are hung in stocking nets and slow smoked with Hickory and Apple wood to a light pecan color. During the hot "dog days" of summer the hams drip excess fluid concentrating their rick flavor. When the fall frost arrives the hams have mellowed into the upper Souths greatest contribution of culinary excellence. Then, after about ten months the hams are prepared for our customers.
I am a Nashville native who moved to Murfreesboro in the late '70s to work on the family farm
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