“We have more pigs than people in Iowa,” said Kathy...

[lsanderson]

Herb and Kathy Eckhouse of La Quercia.
Field Report
Aging Gracefully
By CHRISTINE MUHLKE
Published: January 29, 2009

If salami is the blog of cured meats, then prosciutto is the great novel. A salami requires anywhere from 20 to 120 days to cure, making it popular with chefs who want to put their house-made stamp on a rustic appetizer. But the best prosciutto requires 8 to 24 months to transform the salt-covered hind leg of a pig into a $35-per-pound luxury, a rosy meat that, when thinly sliced, is a complex, faintly salty delicacy that dissolves into richness on the tongue. It is nothing short of a miracle. More

Comments

[buttonlass.livejournal.com]

So tasty. I really like their pig parts. I'm pretty sure David wants to try his hand at this on the farm of the future.