Better Cured Meat Begins On the Hoof at Home

The Washington Post


November 28, 2007

In Pursuit of All-American Charcuterie, Entrepreneurs Bank on Fattier Pigs
Jane Black

Frasier's Bottom, WV -- In 2001, Nic Heckett laid out plans for a new business: selling artisan bacons, salamis and dry-cured hams. What he didn't realize was that to do it right, he'd have to become a pig farmer.

The steady decline of the dollar upended his original plan to import top-quality...

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