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'Taste My Prosciutto,' He Said With a Drawl
New York Times:
Rufus Brown looks up and observes his hams. They are hanging by the hundreds in neat rows high above him. After climbing stairs and crossing a creaky catwalk, he finds the one he is looking for, up near the roof, where he put it last year. With a poke and sniff of the hard, musty ham, he decides it is ready: by tomorrow, it will be sliced thin and tucked into panini by customers.
This aging room, its pine beams slick with a half-century of fat, looks as if it belongs in Langhirano, the breezy hill town in the northern Italian province of Emilia-Romagna, where prosciutto di Parma undergoes a long curing.
But this isn't Italy, and these meats aren't drying prosciuttos. It's Smithfield, N.C., and they are long-aged country hams.
Mr. Brown is one of the few small commercial producers who still hang country hams for longer than six months, rendering the meat dark red and velvety with a complex flavor similar to that of prosciutto.
Sounds tasty. We live in a small world, don't we?
-Tim
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