Good morning, friends and extended family of Rays Country Ham! As the sun rises over the Blue Ridge Mountains this Sunday, we’re reminded of our Dad, Ray Goad, Sr., who loved to capture your attention with "Let me tell you a story." It turned out that the most important story of his life's work was rooted in the rich history, culture, and artisanal craft behind one of America’s most iconic foods: Country Ham.
This isn’t just a story about food—it’s about legacy. It tells the tale of our Southern ancestors, who forged lives in the rugged beauty of the Blue Ridge Mountains and, for generations, carried their traditions with them as they journeyed across the country, from the rolling hills of Appalachia to the Redwood Forests of California. Their meals weren’t merely sustenance; they reflected resourcefulness, community, and culture. At the heart of it all was Country Ham.
Today, let’s begin where it all started—deep in the heart of the Blue Ridge Mountains, where necessity gave birth to a culinary tradition that has stood the test of time.
The Origins of Country Ham: A Pioneer’s Lifeline
Long before refrigeration, early settlers in the Blue Ridge Mountains faced a critical challenge: preserving their hard-earned pork through harsh winters. Drawing on techniques brought from Europe and inspired by Native American methods, they began salting down their meat. This dry-curing process wasn’t just a means of preservation; it became the cornerstone of mountain life.
Country ham wasn’t just food; it was a means of survival. It added flavor to stews and soups, seasoned garden vegetables canned for winter, and anchored meals that brought families together around the hearth. Over time, what began as a necessity evolved into an art form—a testament to resourcefulness and tradition.
A Taste Anchored in Time
At Rays Country Ham, we honor this heritage every day. Our hams are still cured using methods passed down through generations. Each ham journeys through the seasons—winter’s chill for curing, spring’s warmth for equalizing flavors, summer’s heat for drying, and fall’s mellowing touch. This process creates the distinct salt-forward flavor and robust aroma that makes Country Ham special.
But this isn’t just about food; it’s about connection. When you savor a slice of Country Ham from Rays, you’re experiencing history—a tale of mountain settlers who transformed simple ingredients into something extraordinary.
Why Country Ham Matters Today
In a world where convenience often overshadows craftsmanship, Country Ham remains a rare gem. It’s more than just a meal; it’s a connection to our past and a celebration of slow food traditions that honor time and nature. Whether you’re frying slices for breakfast or seasoning green beans with bits of ham hock, you’re participating in a legacy that has shaped Appalachian culture for centuries.
What’s Next?
In future editions, we’ll explore everything from curing techniques to recipes (hello, red-eye gravy!) and even spotlight some of our favorite customer stories. We’ll take you behind the scenes at our curing facility, share tips for cooking with Country Ham, and dive into its growing role in modern charcuterie boards.
So, grab your coffee—or perhaps a plate of ham biscuits—and join us every Sunday morning as we celebrate this timeless tradition together.
Thank you for being part of our journey to keep the art of Country Ham alive for future generations. In doing so, our customers are the real Country Ham heroes.
Until next week, may your mornings be savory and your hearts full!
Warm regards,
