Top eateries from New York City to San Francisco are buying high-quality prosciutto from an unlikely location -- Herb and Kathy Eckhouse's plant in Iowa. The couple began salting and aging pork more than 10 years ago and have made a name for themselves creating original American prosciutto.
"We knew we were never going to be the biggest or the most efficient," said Herb. "We were going to be small and make something very special."

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