Our two famous brands of country ham are cured using the dry curing methods described above. The length of age is the significant difference between the two. The Southern Smokehouse ham is aged 4 to 6 months and then gently smoked with natural hickory sawdust. This creates an authentic yet milder flavor development by country-ham standards. The Attic Aged ham is aged 7 to 9 months and is reminiscent of the way country ham was cured on the farm several generations ago. The additional passage of time creates a flavor that is even more fully developed. These hams are not smoked. The Attic Aged ham is not for the truly salt sensitive person, however proper cooking techniques can result in lowering the salt flavor. (See Country Ham Guide for details).