Renowned winemaker André Hueston Mack has dreamt up a rotating menu of ten American hams.
The American South boasts over a century of ham-making tradition, with a variety of smokes, cures, and age. “There are lots of people making very special hams here in the States,” Mack says. “Some of them are following the style of Iberico, and others are creating their own styles.”
Currently the menu boasts regional breadth across Tennessee, Kentucky, Iowa, North Carolina, and even New York. One of Mack’s favorites, however, comes from Georgia: the cured Iberico pork from White Oak Pastures.In contrast to Spanish jamón, American country ham is generally smokier and saltier, Mack explains. Although it’s traditionally sliced thick, at & Sons it’s all thinly shaved in the style of prosciutto.
To drink, of course, there is wine. Only American wines, most of them being from the '60s, '70s, '80s, and '90s. Mack came to the wine business “late,” by his own admission, having left a financial career at 30—but in the nearly two decades since, his career has taken off exponentially. After being named as Head Somm at Per Se in 2004, he went on to found Maison Noir in 2007. And if all goes well, & Sons is just the beginning.
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