The country ham biscuit is the Carolina morning sandwich of cold-cured country ham on a hot buttermilk biscuit, often with mustard or a slick of red-eye.

Cold-cured country ham was the Appalachian preservation method that brought Southern households salt-cured pork through the winter. Paired with the buttermilk biscuit, the country ham biscuit became the canonical Carolina breakfast sandwich by the early 20th century. The salt-cure draws on the Surry County, North Carolina ham tradition; Charlotte's Comet Grill and Bossy Beulah's serve the biscuit through the morning.

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