Salt-cured, smoke-cured and aged Tennessee ham, sliced thin and pan-fried. The signature pork product of the region, with redeye gravy as its match.
Tennessee country ham follows a 200-year-old tradition: pork hind legs are salt-cured for several weeks, smoked, then aged six to 18 months. The result is a dry, salty ham closer to Italian prosciutto than to wet-cured American ham. Loveless Cafe's country-ham program has run since 1951 in Nashville. Edwards in Surry, Virginia and Newsom's in Princeton, Kentucky are the regional producers Nashville restaurants source from most often.
The Loveless Cafe on Highway 100 in Nashville has served scratch biscuits, country ham and redeye gravy since 1951, anchoring the Natchez Trace's tourist.
OrderPlate of biscuits with peach preserves; country ham and redeye gravy with eggs.
TipLines build by 09:00 weekends; put your name down and shop the on-site Hams & Jams Country Market while you wait.
This 2-hour cocktail tour in Nashville details some of the lesser known, but significant historical sites and stories involving Tennessee whiskey and country music.
Walk through Downtown Nashville with five food tastings, lively stories, and sights like the Ryman, Country Music Hall of Fame, Broadway’s honky tonks, and hidden gems...