“Kurobuta, the red­hot foodie Pre-Headline

obsession, becomes,”
“The Greatest Holiday Ham Headline
I've ever tasted!”
“Outrageously Juicy, Flavorful and
Melt­in­your­mouth tender.”

LARGE AND SMALL HAMS SOLD OUT Sub-headlines

And now you and your guests can be among the tiny handful of
Americans who will savor and serve this astonishing ham this holiday
Lead season...but only if you reserve one by Tuesday, December 11, 2007!

Dear Ham Lover,

If you’re a lover of great ham—prepare to have your life changed!

Have you noticed on menus today at America’s greatest restaurants that chefs like
Thomas Keller are going wild with dishes made from Kurobuta pork—an exotic breed
of Japanese hog?

Foodies everywhere are hailing Kurobuta as the “Kobe beef” of pork!

But when I noticed that no one was

creating ham from Kurobuta pigs, I personally
sprang into action... leading to the
development of the greatest hunk o’ baked
ham for your holiday season that you will ever
experience!
Best of all, you can have one of these
unbelievably succulent haunches delivered
right to your door in time for the Holidays!
First, let me tell you how I got involved with
this rare and delicious meat...
A few years ago, I plunged myself
headlong into the wide world of ham in
preparation for a comprehensive ham tasting
for the March, 2004, issue of The
Rosengarten Report.
Like Lewis & Clark exploring a new
continent, I committed myself to leading a
journalistic expedition through the uncharted
What famous chefs, food
writers and passionate foodies
are saying about “Kurobuta”
pork, as quoted in major media
“Kurobuta,” or Japanese black hog, is
revered for its exceptional flavor,
juiciness and tenderness. It is quickly
becoming known as “the Kobe beef of
pork,” a favorite of top chefs, food
writers and foodies across the
country. Here is a sampling of their
rave reviews...
“The meat is moist, tender and
almost buttery, with a bright, fresh
taste.You know that you have hold of
a piece of pig.”
—R.W. Apple, Jr., New York Times
“Kurobuta pork offers a unique taste
experience. Its texture is exquisite—
supple, yet meaty. Its flavor is lush,
wilderness of hamdom, to map out the
territory and find...
The Ham That Has It All!
Okay, call me a foodie fussbudget, but
after months of research and tasting more
than 100 hams, to my surprise, I couldn’t find
a single ham that satisfied me on every
count.
Oh, I loved some of the hams I tasted.
Passionately even. But not one had the ideal
jumble of the many factors that, for me, would
comprise The Perfect Ham,The Platonic
Ham, The Ham Than Which There Can Be
No Greater.
At every turn, I kept feeling... “Darn! If
only I were calling the hammy shots! I’d make
every top­quality choice along the way!”
Because I learned that’s what it takes—
knowing what the top­quality choices are, and
having the courage to spend whatever it
takes to make them.
Well, I lived with this aching
disappointment for about a year—during
which time, I started to hear more and more
about a small band of quality livestock
producers in America struggling to bring back
“heritage” breeds of pork. Somebody had to
do something—because American pork
producers in the 1990s had moved en masse
to produce a leaner, drier and far less
flavorful pork they marketed as “the other
white meat.” Yuk! “Where’s the pork?” people
like me have been asking for years.
At the head of the new, full­flavored,
“heritage” piggie pack is a Japanese breed of
pig called Kurobuta, which after being
enthusiastically embraced by top chefs like
Thomas Keller of The French Laundry, has
become one of the hottest foodie obsessions,
according to Bon Appétit magazine. Many say
that Kurobuta pork is to regular pork as Kobe
beef is to regular steak.
Flash! A Light Bulb Pops On in My Head!
The one thing I hadn’t seen, however, was Kurobuta ham. So, I started thinking...
distinctive and abundant. And the
marbling yields unparalleled juiciness
for pork...The meat glistens when you
cut it.”
—Lobel’s famous New York butcher
“Very rich flavor and it has a depth
that you haven’t seen in pork for
awhile.”
—Thomas Keller, chef­owner of The
French Laundry restaurant,Yountville,
California and Per Se restaurant, New
York
“Kurobuta is the Ben & Jerry’s of
pork: socially conscientious and
sinfully delicious.”
—TIME magazine
“Customers who have never heard of
Kurobuta order the pork as a novelty
and are blown away by the quality of
the meat.”
—Govind Armstrong, Table 8
restaurant, Los Angeles
“It has terrifically marbled meat, and it
tastes sweet and clean. I see its
popularity exploding.”
—Chef Dan Barber of Blue Hill at
Stone Barns Restaurant, as quoted in
The Boston Globe
“The Kurobuta is my most expensive
thing on the menu. But you really do
get what you pay for.”
—Riko Bartoleme, Asia Vous
restaurant, San Diego
“The flavor’s incredible, and how
tender it is. It’s so well taken care of.”
—Rick Tramonto, chefowner,
Tru restaurant, Chicago
“Melt­in­your­mouth tender.”
—Rodelio Aglibot, Yi Cuisine
restaurant, Los Angeles
“It has a natural juiciness to it that
you can’t compare to any other pork.”
—Michael Kaphan, chef at Strata,
New York
What would happen if I found me some of this stellar Kurobuta pork, had it raised just
the way I like it...and had it delivered to a ham specialist who’d be willing to cure and
smoke a hind leg of Kurobuta to my specifications? Would I not then have on my
hands the ham of hams, the hyper­ham, the greatest ham story ever told, the
Grandest Ham What Am?
In a word, the answer is... “Yes!!!”
And the reason I know the answer is
because I had that ham made, have had my
mind blown by it, and then offered it to my
readers the last two holiday seasons. And it
blew their minds, too! Every reaction I’ve
gotten has been over the moon. In all my
professional life involved with food products, I
have never seen such a universally ecstatic
response as this ham has triggered.You can
read for yourself some typical comments at
right, chosen from more than 400 thrilled
customers who took the time to write me.
So, back by overwhelming popular
demand, I’m now offering you the chance to
put this ultimate Rosengarten Kurobuta Ham
on your table this holiday season.
I am certain that you will say, along with
me and hundreds of Rosengarten Report
readers who are now passionate devotées,
“This is, without any question, the greatest
ham I’ve ever tasted!!!” I’m sure you will also
say, along with us, “Holy mackerel! Kurobuta
ham! How exotic! How wonderful! Who
knew???”
Let’s Talk “Kurobuta” First
The breed actually arose in England,
where it’s called “Berkshire” pork. But the
English, in the 19th century, sent off a
shipment of Berkshire hogs as a gift to
Japanese diplomats—and the Japanese
really flipped out.They gave the breed the
name “Kurobuta,” meaning “black pig” (its
coat is basically black), and developed an
international reputation for Kurobuta pork,
much as they did for Kobe beef.
And Why Are These
Porkers Superior?
As you might expect, Kurobuta pigs yield
“My guests were astounded”
Comments from those who ordered
the Rosengarten Kurobuta Ham last
year
“I purchased one of the Kurobuta
whole hams for Easter. It was the
absolute best any of my family have
ever tasted. Everything you said
about it was absolutely right on. It
literally melts in your mouth. I
certainly intend to purchase another
ham for the holidays. PLEASE tell
me they’ll be available for the
holidays.
Thanks for the great work you do in
bringing QUALITY products for us to
enjoy”.
—Mike Smith, Marion, NY
“The best ham—Holiday or otherwise
—I’ve ever tasted. But here’s the
downside: (1) No leftovers;
guests divided them up among
themselves and left me with the
‘tidbits’! (2) I made all the side dishes
you recommended. My husband
LOVED the carrot soufflé which
means I have to keep making it. (3)
My guests have threatened to show
up for ham at other holidays, and I’m
not sure if I can get more Kurobuta
ham. Please advise! All in all a most
rewarding experience I’d love to
repeat.”
—Lisa Lapore, Carmel, NY
“The texture was velvety, the flavor
sublime. One of my guests observed,
‘The meat just melts in your mouth.’ I
want to to it again next year,
PLEASE!”
—Gary Coleman, Trenton, NJ
“I have been holding Easter dinners at
my house for years. My parents,
brothers, sisters and all their families
come for the event.We have ordered
meat that is indeed fattier than American Pettijean hams, aged hams from
supermarket pork. But—here’s the really cool Europe (Spain and France) but
thing—Kurobuta, though richly endowed with nothing compares to this Kurobuta
ham.
intramuscular fat, is not among the fattiest of
breeds, which means that you never get a “My parents, both of whom grew up in
fatty, greasy taste when eating the pork. rural Iowa and Nebraska—my mother
grew up on a farm in Iowa— said this
Instead, the real distinction of Kurobuta reminded them of hams they used to
pork is a shorter, rounder muscle fiber— eat on the farm when they were
which, incredibly, leads to a much higher younger.They were absolutely in
retention of moisture in the meat. heaven.”
—Ed Shada, Omaha, NE
In other words, this stuff is outrageously
juicy! Furthermore, Kurobuta pigs are
slower­growing than other breeds, which—as in slow­growing grapes—leads to much
deeper flavor in the final product.These animals, in fact, take a whole month longer to
fatten up than other pigs do. Most of the chefs raving about Kurobuta are saying this
is the “porkiest” pork they’ve ever tasted.

But it’s not just chefs. In 1992, the National Pork Producers Council ran 20 quality
tests on nine different breeds of pig—and our friend Kurobuta proudly trotted off
with top honors in 19 of the 20 categories, including “juiciest,” “most tender,” and
“most flavorful!”

And I’d say the Pork Producers Council really got it right, based on all the
Kurobuta pork dishes I’d been tasting in high­end restaurants. But while sampling the
field, I did notice something very curious—no one was offering ham made from
Kurobuta pigs!

And that’s when I sprang into the breach. First, I researched all the major
American ham producers.Though I did not discover any that were already up and
running in producing Kurobuta hams, I did discover one that was about to get into the
ham game. I made contact immediately, did a little negotiating, and the rest was ham
history—the best ham that I and my readers who ordered last year had ever tasted.

Why This Ham Is So Special

The producer I’m working with is Snake River Farms, an Idaho company foundedin
1989 dedicated to the production of an American version of Kobe beef. Well before I
came into their lives, they had earned a reputation as one of the very greatest
American producers of Kobe­style beef.

I had tasted their Kurobuta pork before,

and loved it.When I discovered
that they were also getting into the Kurobuta
ham business, I had a ham prototype shipped
to me immediately. It was terrific. But, I have
this very specific image of ham perfection in
my head, and I noted a few things I would
change... which is exactly what I proceeded
to do.
“I now know how ham is
supposed to taste.”
More rave reviews from those
who’ve tasted this amazing ham
“I was raised in Tennessee on ham
and am always searching for ones
that have complex flavor, good
texture and just enough salt.Your
 As a result, Snake River Farms is now
sending their killer Kurobuta pork... in my
name...raised on traditional corn and
soybeans...to an Idaho smokehouse (in
business for over 100 years)...that is
producing Kurobuta ham according to my
precise curing and seasoning specifications!
Oodles of Rich Juice See the
from This Ham!
Oh... my... goodness! This stuff has a big,
fatty, crusty, natural­looking cap, with an
intriguing reddish­brown burnish. One slice,
and you know you’re in Kurobuta territory—as
the rich juice seethes from the ham, beads on
the surface, glistens brightly everywhere.
And that color! Kurobuta is known for its
deep color, but because I have urged
master curer Patrick Florence to go light on
the cure, this ham is a very beautiful pale
version of a good healthy pink.
It is, after all, the lightness and deftness
of cure that I value most highly in a great
ham.Too much cure, and you’ve got a red,
springy, rubbery, supermarket­y kind of thing.
Too little cure, and you’ve got nothing but a
pork roast. But with the right amount of cure
—you’ve got pork that went to finishing
school, the apotheosis of pork, brought
about by the hand of man.
Leaves Your Guests in Awe
And when the pork that you begin with is
this astonishingly, intrinsically delicious—
you end up with a ham, like this one, that is
deeply porky in flavor, with a rich, round,
wildly satisfying, almost buttery taste that
leaves your guests in awe.
Speaking of taste, I have collaborated
with the cure­master to make sure that
nothing in the production overwhelms the
flavor of the underlying Kurobuta pork. Smoking is done in an extremely gentle, old­
fashioned way over maple hardwood. There is also a rub on the outside, a rub I
developed from an Ozark mixture I tasted last year. But the combo of brown sugar and
spice is extremely subtle, really doing not much more than provoking the insanely deep
porkiness of it all.
ham was without a doubt the best I
have ever eaten.
“The meat was nicely marbled, moist
and had distinctive texture. I did
serve it to eight for the holidays. The
comments were full of superlatives
and we reluctantly shared the
leftovers with several of our
guests.We had ham and biscuits
with sourwood honey, a delicious
spaghetti carbonara and ham
sandwiches with the leftovers. I look
forward to the next opportunity to
enjoy your truly remarkable pig!”
—Jim Wright, Somerville, MA
“I don't like ham and only serve it
when I have been pressured into it by
my family. It's always rubbery, dry
and tasteless. My dad is the one who
saw your Kurobuta ham offer (he's
also a ham lover) and decided to take
the plunge. And I am so happy he
did. I now know how ham is supposed
to taste. It was beautiful. Moist,
tender and flavorful. I served it over
the holidays at our family celebration.
The ham was the best we've ever
tasted. It's all we talked about for
days.”
—Mary Hamilton, Edmonds,WA
“We really enjoyed the ham. Our
relatives usually have Honeybaked,
and we like this better. We have also
had the Niman Ranch ham, which is
more to our taste than the
Honeybaked, but yours was even
better.”
—Tim Johnson, Los Angeles, CA
“It was all you promised and then
some. Family attacked the ham with
gusto and provided great
compliments. For years we have
used Harrington, but now you have a
group of converts."
—J. Jerry Rodos,Western Springs, IL
 When you take your first bite of this miracle product, you will immediately
apprehend how all of the many elements have come together in one refined and
exquisite quiver of ham perfection, an ideal moment in time captured in the haunch of
a hog. It is, to be sure—and at long last—The Ham That Has It All.

Comes in Two Sizes

The Kurobuta hams of which I sing come

in two sizes—the Half Ham, which weighs in
at about 7 to 9 pounds... and the Whole Ham
at 17 to 20 pounds.The weight is in a range
because, unlike mass­produced, “factory”
hams that are virtually identical, these are
artisanal hams. Each is unique, just like the
freeroaming animals from which they’re
made.
Now some people always prefer the half
ham; it’s usually the fear of leftovers that
motivates them.The witty Dorothy Parker
once quipped, “Eternity is a ham and two
people.” But dear Dorothy obviously never
ate Kurobuta pork, or she would’ve eaten her
words! I love ham leftovers, and you will, too,
especially when you see the recipes I’ve got
for them (more on this in a moment.) Truth
be told, the whole ham is the better bargain,
giving you twice as much meat for much less
than twice the cost.
How to Serve the Perfect Ham
Whether you order the Half or the Whole
Ham, I’ll be sure to throw in my specific
instructions for warming and carving your
ham to perfection, as well as my favorite recipes for ham accompaniments, including a
treasured family recipe.What’s more, I’ll provide my best recommendations for ham­
friendly wines. And, make no mistake: ham and the right wine can be excellent friends.
“A new slice of luxury; Los
Angeles chefs are swooning
over Kurobuta pork, and now
home cooks can too.”
—Los Angeles Times
“There’s a new pig in town. It’s called
Kurobuta, and for those who prefer
their pork flavorful, rich and tender
rather than lean and mean, this is
great news...
“Kurobuta, which is also known as
Berkshire pork, means ‘black pig’ in
Japanese.The pig... has shorter
muscle fibers and more marbling than
what’s known in the industry as ‘bulk
commodity pork.’ The result is meat
that, when cooked, is plump and
juicy, terrifically rich, with a deep pink
color.
“Showing up on some of the best
menus around town, Kurobuta seems
poised to do for pork what heirloom
varieties did for the tomato... ”
—Los Angeles Times

Bring on Those Leftovers!

One of the great ham traditions in many households—certainly mine!—is the

enjoyment of leftovers for many meals afterward. I love ham leftovers so much that
through the years, I’ve put together my own little collection of awesome recipes for just
this purpose, and I’m going to share them with you, as well.

These favorite recipes will have you

savoring each ham meal as much as your
first ham dinner.You’ll enjoy my best­ever
recipes for:
Quintessential Quiche... the Cubano
“My guests are still talking
about it. No one at the table
had ever tasted anything like it.
My 85 year old mother­in–law,
who grew up on a farm in
Sandwich... Ham, Fennel, and Potato
Gratin... Southern­style Ham Biscuits... Brie
and Smoked Ham on Sourdough Ficelle...
among others.
We Must Receive Your Order
No Later Than Midnight,
Tuesday, December 11, 2007
I must tell you, however, that supplies of
this rare Kurobuta ham are very limited. And
there’s a time limit, too.Your order can be
accepted only if we receive it by midnight,
Tuesday, December 11, 2007. Any orders
received thereafter will be reluctantly
returned.
Your Kurobuta ham will be shipped for
guaranteed delivery during the week of
December 17th. This means that if you’re
planning to serve your ham for the holidays,
it’s guaranteed to arrive in plenty of time. It’s
also why we can accept no orders after
midnight, Tuesday, December 11, 2007.
Alabama and claims she hasn’t
has a good ham for 50 years,
said it was the best she’s ever
had.”
—Ed Myers, Rancho Mirage, CA
“LOVED the ham! The #1 ham we've
ever eaten, by a mile! As I stood over
my kitchen island scarfing down
just a few more bits of leftovers, I
realized I just had to thank you for
recommending the best ham ever!"
—Laurie Carloni, Spring Lake, NJ
Innkeeper, The Evergreen Inn Bed &
Breakfast Winner, Best Breakfast in
the Northeast Arrington's Inn Traveler
2005
“We have a large family in the valley
and so 28 of us descended on the
ham for our holiday dinner and
everyone was raving that we had not
had this kind of ham since the Middle
Ages."
—Mary Jo Baich

Have your order in our hands before the clock strikes twelve, however, and you
and your guests are going to be in for taste thrills that will have everyone at your table
agreeing with my assessment—this is the best, juiciest, most flavorful and tender ham
you have ever tasted.You’ll see! This experience is going to spoil you forever for all
other hams.

If you want to serve something truly extraordinary this holiday season, and then let
your family (and yourself!) enjoy the most heavenly leftovers for many days to come, I
urge you to place your order now.

Just click on one of the links below to start your order, or you can phone or fax
your order as well.

I urge you to do so now, before this opportunity slips away!

Yours for fabulous foods,

David Rosengarten

LARGE AND SMALL HAMS SOLD OUT FOR THE YEAR.

PLEASE CHECK BACK NEXT YEAR.
P.S. Your purchase is protected by our 100% money­back satisfaction guarantee.
What’s more, many other mail order sources that ship ordinary hams—lacking all the
amazing Kurobuta flavor and juiciness—also charge you up to $50 for shipping and
handling!

Yes, it can be expensive to ship a 17­to­20 pound ham! But we’ve negotiated a far
more attractive deal for shipping your ham right to your door. Please see the details on
the next page... and then be sure to get your order into our hands before the cutoff,
midnight, Tuesday, December 11. I assure you, neither you nor your guests have ever
tasted ham this incredibly flavorful, juicy and tender—as you will taste for yourself!