My column in the Tribune tomorrow concerns the easiest form of charcuterie (curing meats), bacon. It’s simple, cheap and turns out a superior product. But Michael Ruhlman, author of the definitive American bible on the subject of salting pork, Charcuterie, links to an NYT story about a family in Iowa turning out prosciutto that rivals the stuff from Parma.
For years, he imagined making good food in Iowa. “It was clear that we had this incredible bounty around us, but we weren’t known for creating great stuff to eat,” he told me, stretching his rangy frame at his dining room table. “At the beginning of the 20th century, Iowa fed people. And here we are in the 21st century, and we’re feeding machines. It’s just a priori wrong.”
It’s a little late for a birthday gift, but maybe a prosciutto sampler for Father’s Day, hmm?