Blue Grass Quality Meats - Erlanger

It was a nice place. Everyone was nice. I was there doing a. Cleaning job in office's .

The last 2 times I bought 3 packages of thier brats. one package each time i put them in the freezer swelled up like a balloon. I tried calling but the person I reached i Couldn;t leave a message because thier voice mail was full. I sent an email but never heard back.

They have overnight parking for a couple of trucks at end of Street they are on a dead-end street once they arrived in morning I was in and out in less than a half-hour guy helped me back in excellent place to deliver at

Great place. Food is a staple in Northern Kentucky and some of the Cincinnati areas.

For most people who haven't tried a cured ham, they will find it a bit salty. The longer the ham cures, the saltier. That being said, once you learn how to navigate around this unfamiliar and I should mention large chunk of meat and bone, the more your going to love it. There are ways to remove the salt. It will be saltier but that's part of the taste you will learn to enjoy. It's the seasoning you never knew you needed in Ham and Bean soup, Ham and Egg Omelets, Eggs Benedict and many other dishes. There is enough ham to last for quite a while once it's boiled or baked. I like boiling best for long cured ham. It removes more salt. Once done, it's cut into slices or chunks for sandwiches, soups and other dishes and frozen in portions to get out of our freezer any time we want. One of my favorites ways to eat it is to bake some slices in a water and brown sugar sauce. It compliments the saltiness of the ham. Ham candy! I went to visit my cousin who lives near Crescent Springs Kentucky. I got my last cured ham from Blue Grass Quality Meats in Crescent Springs Kentucky. Believe me, I will be back again. Thanks for doing all the hard work. I'm doing the easy work. Eating it. Alan Zumbach