Photo: N.C. Department of Agriculture and Consumer Services
Restaurants across North Carolina are gearing up to celebrate Country Ham Restaurant Week from October 15 to October 25. This annual event will feature 11 eateries that showcase the culinary talents of the state’s chefs in collaboration with local country ham producers. The initiative pays homage to a key ingredient that has long been a part of North Carolina’s culinary heritage.
This year’s festivities will coincide with the revival of the N.C. State Fair Country Ham Competition, creating a link between the farmers, curers, and chefs who have contributed to the legacy of country ham in the region.
Country ham, known for its salt-curing and aging techniques, often carries hints of smoke, making it a staple in Southern cuisine. During Country Ham Restaurant Week, participating chefs will elevate this classic ingredient by incorporating it into a diverse array of dishes, including carbonara, tortellini, croquettas, tartines, and shrimp and grits.
“Country ham is one of those foods that immediately connects you to North Carolina traditions and time-honored curing processes that brings together families and communities,” said Agriculture Commissioner Steve Troxler. “Country Ham Restaurant Week is a great opportunity to celebrate that history while seeing how a new generation of chefs is finding creative ways to put country ham on the plate.”
Featured Restaurants and Dishes
Among the participating restaurants is Ashten’s Restaurant & Bar in Southern Pines, where Chef Matthew Hannon will feature a foie gras toast paired with Goodnight Brothers Country Ham. In Beaufort, Chef Wendy Park of Beaufort Grocery Co. will serve dishes like Welsh rarebit with country ham and a Carolina Benedict in collaboration with Broadbent’s Country Hams.
In Wilmington, Cast Iron Kitchen’s Chef Josh Petty will present a unique country ham “prosciutto” board, while Chef David Ellis of Figulina in Raleigh will offer a country ham carbonara, working with Lady Edison Pork. Nanas in Durham will feature gnocchi fritto with Westwater Country Ham, and Poole’s Diner in Raleigh will serve an autumn tartine with Tripp Country Hams.
Charlotte’s Rada will showcase country ham croquettas, and Reid’s Cafe & Catering in Sugar Mountain will offer a country ham tortellini dish. Other participating chefs include Jamie Davis from The Hackney in Washington, who will create shrimp and grits, and Keith Rhodes from Voyce Bistro in Wilmington, who will serve sweet corn carbonara. Finally, Chef Kyle Teears of Whiskey Kitchen in Raleigh will feature a bourbon-soaked country ham biscuit.
Supporting Organizations and Events
Country Ham Restaurant Week is backed by several organizations, including Broadbent’s Country Hams, Goodnight Brothers Country Ham, Lady Edison Pork, and the National Country Ham Association. The event is set to highlight the return of the N.C. State Fair Country Ham Competition on October 15, after a 27-year hiatus. Judging will occur at 1 p.m. in Dorton Arena, along with country ham curing and cooking demonstrations on various dates during the fair.
The fair will also feature a downloadable Country Ham Trail, guiding visitors to restaurants offering dishes made with country ham.
Source: N.C. Department of Agriculture and Consumer Services
