La Quercia’s Herb Eckhouse is America’s Prince of Prosciutto (via Good Food Revolution)

The Lady attended a seminar on Charcuterie at last week’s American Cheese Society Conference and Herb Eckhouse was one of the panalists. Here is a great interview with him:

by Kristina Groeger The history of salumi is as heavy and dense as a hanging leg of acorn-fed dry-cured prosciutto. For centuries in the glorious days of the Roman Empire, cured meats kept entire armies full when there was no mean … Read More

via Good Food Revolution

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