KEEP THEM COOL: Casino butcher Bill Darragh hangs the hams in the fridge.
KEEP THEM COOL: Casino butcher Bill Darragh hangs the hams in the fridge. Susanna Freymark

Casino's Butcher Bill knows a few good legs of ham

AFTER 59 years in the butcher business, Bill Darragh knows his hams.

Darragh's Plaza Butchers has been selling hams for 24 years.

"There should be fat on the ham,” Mr Darragh said as he pointed to the thick rind running around the ham.

All Darragh hams are local pork and made up on site at the butcher shop.

"We have salt reduced hams,” Mr Darragh said.

In the fridges out back, Mr Darragh proudly showed the hams hanging in the cool air.

"People leave them here while they go shopping,” he said.

The bigger supermarkets may sell hams cheaper than a quality butcher but the meat is unlikely to have been sourced locally.

Talk to your local butcher about a leg of ham and shop local this Christmas for a tasty ham.

WHY DO WE EAT HAM AT CHRISTMAS?

A Christmas ham or Yule ham is a traditional dish associated with modern Christmas and historical Yule. The tradition began among the Germanic peoples as a tribute to Freyr, a god in Germanic paganism associated with boars, harvest and fertility.



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