Jun 3, 2009 | News

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!

Never fear, BBQ is still here!We're still serving up really good American food.

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