Prosciutto di Iowa

If you are passionate about great food you will love this podcast from the award winning Sky Full of Bacon. Michael Gebert’s film talks to Herb and Kathy Eckhouse, founders of La Quercia, who produce world class prosciutto in Iowa.

Sky Full of Bacon 10: Prosciutto di Iowa from Michael Gebert on Vimeo.

Watching the Eckhouses is inspirational and has given me hope for my own, currently in progress, attempt at curing prosciutto!

I was interested to learn about prosciutto traditionally being made from pigs fed on acorns. Poole is close to the New Forest National Park (bit of a misnomer – The New Forest was a hunting forest purloined by the Normans after The Conquest over 1000 years ago). Some properties in the forest have the right of pannage, the right to graze their pigs on the acorns in the autumn. Sadly few commoners take advantage of their rights these days so there is little chance of getting any acorn fed pork.

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2 Responses to Prosciutto di Iowa

  1. Pingback: Air-drying ham – progress report #2 | Primal in Poole

  2. Pingback: Air-drying ham – progress report #3 | Primal in Poole

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