Kerwee

Most Bison ranchers are also noted as being environmental stewards – sustainable farming being of paramount importance to them. As a result, eating Bison has become another way for people to “go green.” It is becoming a frequent substitute for beef at the dinner table and at fine restaurants. “It seems Bison has the ability to put on its jeans and be as casual as a burger at the corner pub," reports Dave Carter, executive director of the National Bison Association (NBA), "and it also can be served at black tie affairs at very high end restaurants and diplomatic dinner parties.”

Hot legs are a desirable attribute for many-a species and well-bred swine are no exception. Herb and Kathy Eckhouse take fully aged legs of Prosciutto Americano and rub them down with a balanced blend of fennel, sea salt, and red chilies that deepens the meat's earthy sweetness. The heat is subtle, and deserves to be paired with one-of-a-kind cheeses, like Mahon Curado and Zimbro. These sheep milk cheeses have extra edge that creates some complexity on the palate, especially when given a boost by the meat's chili spice. It's an ideal tapas meat to include on a spread with marcona almonds, sheep cheeses, and grilled sardines. A combination of traditional craftsmanship and regional flavor, this addition to La Quercia's line of dry cured meats exemplifies their motto: 'American made, American inspired cured meats.' We say: keep those hot legs coming our way!

Legendary Iberico pork made even better on a diet of foraged acorns that make the fat extra creamy and sweet - the best of the best! Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'