La Tienda in the Press
The Washington Post - November 28, 2007
Better Cured Meat Begins On the Hoof at HomeIn Pursuit of All-American Charcuterie, Entrepreneurs Bank on Fattier Pigs
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.