Ham Festival draws food writers to Cadiz
by Alan Reed
Oct 17, 2007 | 0 0 comments | 10 10 recommendations | email to a friend | print
Trigg County country ham has attracted the notice of more than one “Yankee culinary writer from “the big city.” Bob Batz, Food Editor of the Pittsburgh Post-Gazette and Culinary Writer Mike Sula of the Chicago Reader took drives to Cadiz to enjoy the Ham Festival and learn about the county’s signature food, country ham.

“My editor and publisher John Robinson Block got interested in country ham and made one last year,” said Batz. “Something about it interests him and he wanted me to do a story on it, so he sent me to Cadiz for the festival.”

Sula said his adventure brought him on a tour through Tennessee and Kentucky, culminating in Cadiz. “I didn’t know too much about country ham, but had been hearing of the ham festival for a while. I knew of some producers nearby, and did a barbecue tour through Tennessee, before ending up here. This is the main reason for my trip.”

Both writers said that they planned to take several country hams back to their homes for staff members at their publications and friends to try. Sula purchased the fifth place ham from Joe Oakley after the ham contest.

“For most people, this may be their first taste of country ham,” said Batz. “I am not sure if there is a difference between Kentucky, Tennessee and Carolina country hams, but want to taste them to find out.”

For the rest of this story, read this week's Cadiz Record.
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