It is so cold in Iowa that you can leave a few pieces of La Quercia's green label artisan-cured prosciutto americano in your car by accident for a week and it is still good!
It is snowing again: giant flocks that are falling almost sideways. I am just emerging from about 13 days of some kind of super rhino flu that's been going around the UI campus. So I am relishing in the pleasures of hearth and home, which has included finally tasting La Querica's prosciutto, which is made on a farm south of Des Moines. My friend Nick visited the owners Herb and Kathy Eckhouse a while back for a story he wrote as part of his master's project. He has been raising a pig on a farm near Iowa City since last summer and will finally slaughter her on February 28th. I want everyone to know that date because if everyone knows, then he actually has to do it.
If you haven't checked out his blog Death of a Pig, in which he talks about his project, blogs on food, and waxes poetic about the long and venerable tradition of literary pigs, you should. Good luck Nick!