tony b Posted April 3, 2017 Report Posted April 3, 2017 (edited) We're lucky here in Iowa, as we have one of the top Salumeria in the country - La Quercia. Made me hungry for a snack. Fortunately, I have some La Quercia Borsellino in the fridge! Edited April 3, 2017 by tony b 2
CeramicChef Posted April 3, 2017 Report Posted April 3, 2017 Just learned something new today. Thanks, @Garvinque! 1
Garvinque Posted April 3, 2017 Author Report Posted April 3, 2017 @tony b thanks for that video and I never knew it took almost a year to get quality meats like this until today from the video you and I posted. Garvin
tony b Posted April 4, 2017 Report Posted April 4, 2017 (edited) 19 hours ago, Garvinque said: @tony b thanks for that video and I never knew it took almost a year to get quality meats like this until today from the video you and I posted. Garvin It didn't come across as well in this video as it did when Andrew Zimmern visited there on his show, but they actually have 4 different temperature/humidity controlled rooms to simulate the environment in Tuscany for each of the 4 seasons! The racks of hams get moved from room to room over the course of the year. That's dedication to a craft, even if you're using high tech methods to do it. Best quote from the Zimmern show - he asked them why Iowa to start this business, when neither of them are from here? Their answer - this is where the tastiest pigs are! You got that right! Here's a picture of Carl from Rustic Rooster Farms, that raise only heritage breeds, showing off a mulefoot whole hog roast (they did 4 different breeds of pigs that day - hog heaven, indeed!) Edited April 4, 2017 by tony b 2
