4/4/2007 - Ham, high and low

Ham is getting livelier. It is spending more time in sweet-smelling smokehouses. It is bathing in a variety of liquids and comes to the table glazed with fruit flavors. New curing methods, glazes and fancy pedigrees are dressing up the traditional Easter meat.

Read the Baltimore Sun article by Rob Kasper. 

Baltimore, Md.

8/10/2010
"Wendy's New Bacon Is Better, But Still Not Good Enough"
Time.com

8/5/2010
What Does Your Sandwich Say About You?
Southwest Airlines

5/21/2010
Top Chef’s Kevin Gillespie Prepares Vande Rose Duroc Pork Belly for Sustainability Gala
Monterey Bay, CA

2/28/2010
3rd Annual Blue Ribbon Bacon Festival
Des Moines, Iowa

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