"There are a number of seriously delicious artisanal hams being made all over this pig-happy country of ours." That is the porcine question of the day. It all started with Italian prosciutto di Parma, progressed to Serrano ham from Spain, and then of course moved to the ne plus ultra of European ham, the black-footed (patenegra in Spanish), called Jamon Iberico. But now American artisanal ham makers are getting in on the act. Herb and Kathy Eckhouse started making extraordinary La Quercia prosciutto in Des Moines, Iowa. How extraordinary? Italian chefs in America who worship at the feet of Parma ham like Mario Batali started taking notice. Now third generation curemaster Sam Edwards working with Heritage Foods USA and Newman... More