Posted by:
dogbloggernli
(
)
Date: April 17, 2022 04:13PM
Probably the Easter Ham. Though I've had lamb and even trout from Greek Easter celebrations. Ham is cheaper and more available.
But climate matters.
Hams were traditionally air cured. The pigs were slaughtered in late fall, when the air temps were low enough that the meat wouldn't spoil (before refrigeration). The air cure is usually complete around April 1, just in time for an Easter celebration.
https://extension.missouri.edu/publications/g2526