Fresh Ham Steak

Most people know ham steak as something pink — cured with sodium nitrate, pre-cooked, and sliced from a processed log. This is another thing entirely. Cut fresh from the shank end of the leg, skin off, just under an inch thick, and preservative free — the ham steak your grandmother would have recognized before curing became the default.

On the breakfast plate it belongs alongside eggs the way bacon does — a substantial, savory anchor that pulls the whole plate together without the cure, the nitrates, or the processed sweetness of a grocery store ham steak. Season it simply with salt and pepper. Sear it in a hot cast iron with a knob of lard or butter, three to four minutes per side, until deeply browned and cooked through. It will tell you everything you need to know about what fresh pork tastes like before anyone got involved with it.

One steak per pack, priced by weight.

If you want more from the same leg, our fresh ham roast is the same uncured pork in a format built for the oven. And if you are building a full breakfast plate, our pasture raised eggs, bacon, and breakfast sausages belong alongside it.