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UPC 864942000425

Barcode for Rays Country Ham - 1.5 lb. / 3 - 8 oz. Packs - Biscuit Cuts - Blue Ridge Mountain Cured

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Marketplace Price Updated
$29.25 09/10/2020 11:28:57 GMT - Details

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Attributes

Attribute Value
Binding Misc.
Brand RAYS COUNTRY HAM
Size 8 Ounce (Pack of 3)
EAN 0864942000425
Manufacturer Cured for Rays Country Ham Company, LLC, Mt. Airy N.C. USDA Est. #7431
UPC 864942000425

Description

  1. AN ALL-AMERICA FAVORITE - Ray's Country Ham Biscuit Cuts are from the same quality cuts of ham as our original slices, but perfectly portioned to match-up with biscuits. No food says "Southern" or "comfort" more than Country Ham Biscuits.
  2. A TASTE FROM ANOTHER PLACE IN TIME - Ray Goad was the original pioneer of the fast food breakfast" serving his famous Country Ham biscuits. Now you can share with your family that traditional flavor of authentic Country Ham Biscuits for family breakfasts every day and for special occasions.
  3. RAY'S ORIGINAL STYLE - PREMIUM QUALITY - The best Country Ham harks back to the way food was preserved on the family farms of Appalachia before electricity and refrigeration. Methods handed from one generation to another curing hams naturally by rubbing them with salt, and sugar, and other spices creating that distinctive taste that can only be described as Country Ham.
  4. SURPRISE YOUR FRIENDS & FAMILY WITH COUNTRY HAM BISCUITS - Sharing of good food is our way of showing we care. Ray's naturally aged and dry-cured Country Ham Biscuits are sure to make you the hero when you are the one that brings them to family picnics or pot-lucks with friends or the office.
  5. BISCUITS FOR YOUR HAM ARE EASY - At Ray's we were raised on Granny Goad's homemade buttermilk biscuits, and maybe you like to also make your own. But for a quick and reasonably good second choice we recommend the frozen biscuits found in your local market. We especially like Pillsbury Grands Southern Homestyle Buttermilk Biscuits, Mary B's Buttermilk Biscuits, and Walmart's Great Value Frozen Buttermilk Biscuits.

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