Passionate About Flavorful Pork
The New York Times this week put together an in-depth of the bright future of aged American ham. There are individuals like Sam Edwards, Nancy Newsom, Allan Benton and the Eckhouse’s at La Quercia all curing meats from authentic recipes using great ingredients like heirloom breeds of hog and putting in plenty of time in order to bring out the best flavors!
Pete Sickman-Garner said,
June 11, 2009 @ 9:28 am
And you can meet Sam Edwards at the Roadhouse July 28 (fresh off his Hertiage Foods USA appearance in NYC!) for the Southern Foodways Alliance fundraiser dinner on July 28 at 7pm.