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Following our perfectly insane foray into San Francisco armed with Cesare Casella’s new line of amazing prosciutti, we returned to the left coast to introduce these Italian-style cured hams to Los Angeles’ best chefs and culinary luminati. These are truly the very best heritage hams, prepared naturally in a traditional style – cured in only salt, […]
Every year for the past decade the Heritage Foods USA crew takes a bunch of chefs on a tour of the slaughter facility and farms that we work with in Kansas. What is most remarkable about the experience each time is witnessing the crossing of cultures: chefs mostly from the coasts who work at some of the best restaurants in the country meet, greet and share a meal and drinks with farmers and processors from the Midwest who raise the best meats in the country on their farms.
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