Order Your 2012 Christmas Ham by Dec. 5
Tuesday, November 13 2012
The deadline is Dec. 5 for ordering hams cured the old-fashioned way by the University of Idaho meats students and the College of Agricultural and Life Sciences Block and Bridle Club through Vandal Brand Meats.
“Ours are natural hams, old-fashioned cure, with no water added,” says Ron Richard, Vandal Brand Meats manager. “The pork legs are trimmed and cured by the students, and then, after curing, they are cooked and smoked at Vandal Meat Lab. Students then help package and sell the hams.”
Funds raised cover student travel to events and activities and support other club projects. For example, a new team of students is working on another product for the inter-college cook-off challenge with the North American Meat Association in February of 2013 (they won 1st place in 2011). The group is also looking at a Study Abroad trip to Germany in May 2013.
Now in its 41st year, the Christmas ham sale offers hams that are bone-in ($2.39/lb – average 14 to 17 lb); semi-boneless ($2.79/lb – 13 to 15 lb); or boneless ($3.49/lb – 8 to 12 lb).
Deadline to order a ham is Wednesday, Dec. 5. Hams can be shipped within the United States or picked up between Dec. 10 and 21, weekdays from 9 a.m. to 5 p.m. on the Moscow campus at Vandal Brand Meats at the Livestock Pavilion near the intersection of Farm Road with West Sixth Street.
Orders may be placed by calling (208) 885-6727; faxing your name, phone number, type of ham you want—to 208-885-5544 or emailing name, phone number, type of ham you want— to email@example.com