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It all began ...
in 1954. John L. Etzler, III, developed a recipe for curing country hams that would make your mouth water and your taste buds burst with flavor. Hams were salted and cured with John's special seasoning and hung for approximately six months to one year. This slow-cure process allows the seasoning to penetrate throughout the whole ham, giving these hams their delicious taste.
Currently, the business is owned and operated by John's son, George M. Etzler, and grandson, John L. Etzler, V. Etzler hams have traveled from coast to coast all over the United States. It is served in many restaurants and sold in stores up and down the east coast. Recently, the internet has also opened another market for Etzler Hams. The Appalachia's most well-kept secret is now delighting the tables of many throughout the country.
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George Etzler, with steer at 4-H Show at Roanoke Hollins Stockyard
A Little Slice of Heaven, The Etzler Farm
George Etzler with an Etzler Country Ham
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