Comments on: Quotes of the day: from an American prosciutto maker http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html Translating the Chef's Craft for Every Kitchen Fri, 12 Mar 2010 23:20:51 +0000 hourly 1 By: Nick Bergus http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33779 Nick Bergus Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33779 I've met Herb and Kathy and written about them a <a href="http://www.nbergus.com/deathofapig/rebirth/index.html" rel="nofollow">couple</a> <a href="http://deathofapig.blogspot.com/2008/01/of-mice-and-maggots-la-quercia-part-3.html" rel="nofollow">times</a>, too. They are sharp people. It's interesting that, while their meats are available at high-end places in New York, Chicago and Los Angeles, they're not terribly easy to find here in Iowa. That's a real shame. Unless we Iowans start to take pride in what our land can produce to feed people, we'll continue to produce the inedible. I’ve met Herb and Kathy and written about them a couple times, too. They are sharp people.

It’s interesting that, while their meats are available at high-end places in New York, Chicago and Los Angeles, they’re not terribly easy to find here in Iowa. That’s a real shame.

Unless we Iowans start to take pride in what our land can produce to feed people, we’ll continue to produce the inedible.

]]> By: Kathy http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33780 Kathy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33780 I had La Quercia proscuitto just the other night at The Publican in Chicago and it was absolutely delicious! I highly recommend seeking it out and supporting these folks. They make some great great stuff. I had La Quercia proscuitto just the other night at The Publican in Chicago and it was absolutely delicious! I highly recommend seeking it out and supporting these folks. They make some great great stuff.

]]> By: Vivian http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33781 Vivian Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33781 I had to re-watch Jill's video. I swear I will never again take for granted my small kitchen. That girl barely has space to move her elbows! I had to re-watch Jill’s video. I swear I will never again take for granted my small kitchen. That girl barely has space to move her elbows!

]]> By: Troy Silvey http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33782 Troy Silvey Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33782 It is not hard to find La Quercia Prosciutto, or pancetta, coppa, or anything else these fine folks make, just go to their website: www.laquercia.us I love their stuff, great meats, great people! It is not hard to find La Quercia Prosciutto, or pancetta, coppa, or anything else these fine folks make, just go to their website:

http://www.laquercia.us

I love their stuff, great meats, great people!

]]> By: The Locavore http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33783 The Locavore Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33783 I know Herb and Kathy personally. They are some of the most kind, thoughtful and humble people I know. They are wonderful contributors to our community. I appreciate what they do on many levels. I know Herb and Kathy personally. They are some of the most kind, thoughtful and humble people I know. They are wonderful contributors to our community. I appreciate what they do on many levels.

]]> By: Vivian http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33774 Vivian Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33774 In my quest to find great milk for cheese I have been able to get to know some really great cattlemen who are committed to producing a great beef product. I am thrilled that a great prosciutto is being produced in this country and would love to get a taste of their lardo as well. In my quest to find great milk for cheese I have been able to get to know some really great cattlemen who are committed to producing a great beef product. I am thrilled that a great prosciutto is being produced in this country and would love to get a taste of their lardo as well.

]]> By: Cameron S. http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33775 Cameron S. Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33775 What a great NYT article - I have had their prosciutto and found it excellent as well. This article makes so much sense on every level. What a great NYT article – I have had their prosciutto and found it excellent as well. This article makes so much sense on every level.

]]> By: Sam http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33776 Sam Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33776 As an Iowan, I'm proud to see these guys finally getting the recognition they deserve. In fields of corn and soy, it's nice to see somebody doing something worthwhile. As an Iowan, I’m proud to see these guys finally getting the recognition they deserve. In fields of corn and soy, it’s nice to see somebody doing something worthwhile.

]]> By: Louisa Edwards http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33777 Louisa Edwards Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33777 I love this guy! And now I really want some of his prosciutto. I'm thinking about developing a full-on corn phobia. It's that scary. I love this guy! And now I really want some of his prosciutto.

I’m thinking about developing a full-on corn phobia. It’s that scary.

]]> By: Judith in Umbria http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33778 Judith in Umbria Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33778 Not only do Americans (I am one) throw out food traditions, but they don't like it when others try to preserve "the real thing" vis a vis anything calling itself Alfredo Sauce. Parma ham has an unmistakable tang from the Parmigiano whey the pigs eat, as San Daniele from Friuli-Venezia Giulia taste of the acorns they eat. I see nothing wrong with making fine cured hams from corn-fed pigs, but I suspect there will be some complaints about calling it prosciutto crudo, which is after all an Italian tradition. Not only do Americans (I am one) throw out food traditions, but they don’t like it when others try to preserve “the real thing” vis a vis anything calling itself Alfredo Sauce.
Parma ham has an unmistakable tang from the Parmigiano whey the pigs eat, as San Daniele from Friuli-Venezia Giulia taste of the acorns they eat. I see nothing wrong with making fine cured hams from corn-fed pigs, but I suspect there will be some complaints about calling it prosciutto crudo, which is after all an Italian tradition.

]]> By: Erin http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33772 Erin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33772 This is so awesome. I am really big into promoting/using American made artisan products, it is always great to discover something new. Now to find it. This is so awesome. I am really big into promoting/using American made artisan products, it is always great to discover something new. Now to find it.

]]> By: milo http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33773 milo Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33773 I think I've had this from my local cheese shop just outside Chicago. Very good stuff although I haven't got it that much since it's nearly twice as much as the good italian stuff. Definitely worth trying though if you find it. I think I’ve had this from my local cheese shop just outside Chicago. Very good stuff although I haven’t got it that much since it’s nearly twice as much as the good italian stuff.

Definitely worth trying though if you find it.

]]> By: Marlies http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33771 Marlies Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33771 The German Reinheitsgebot is not just for brewing purposes but for slaughtering lifestock as well. That's why they do not have salmonella outbreaks, mad cow disease, and you can safely eat raw pork. And another thing! the best prosciutto can't touch a good German Blackforest Schinken. Try to learn to make that over here successfully and you'll really have something. I watched Jill's video. That concoction looked bloody awful. All that salt and fat (and I'm a fat lover)! Suicide on a plate! The German Reinheitsgebot is not just for brewing purposes but for slaughtering lifestock as well. That’s why they do not have salmonella outbreaks, mad cow disease, and you can safely eat raw pork. And another thing! the best prosciutto can’t touch a good German Blackforest Schinken. Try to learn to make that over here successfully and you’ll really have something. I watched Jill’s video.
That concoction looked bloody awful. All that salt and fat (and I’m a fat lover)! Suicide on a plate!

]]> By: big guy http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33770 big guy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33770 It's so great and heartening to read about US food producers getting it right - really, really right - and taking advantage of a system that allows for unfettered experimentation and innovation instead of being locked into well-intentioned but narrow & legislated tradition. The German Reinheitsgebot/brewing purity law is why a German brewer will never make & sell anything as creative and tasty as a Belgian brewer. The success of La Quercia also might show the traditionalist food makers of the EU (who have been squawking about having to follow EU food prep laws) that it is quite possible to make a very high-quality product in a facility with modern sanitary conditions. (That the cost of obtaining and maintaining such a facility in the EU is squeezing out small family producers is another story.) It’s so great and heartening to read about US food producers getting it right – really, really right – and taking advantage of a system that allows for unfettered experimentation and innovation instead of being locked into well-intentioned but narrow & legislated tradition. The German Reinheitsgebot/brewing purity law is why a German brewer will never make & sell anything as creative and tasty as a Belgian brewer.

The success of La Quercia also might show the traditionalist food makers of the EU (who have been squawking about having to follow EU food prep laws) that it is quite possible to make a very high-quality product in a facility with modern sanitary conditions.

(That the cost of obtaining and maintaining such a facility in the EU is squeezing out small family producers is another story.)

]]> By: Tags http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33765 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33765 - Calvin Trillin might want to consider relocating Santo Prosciutto from the Italian West Indies to Iowa. -
Calvin Trillin might want to consider relocating Santo Prosciutto from the Italian West Indies to Iowa.

]]> By: lisaiscooking http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33766 lisaiscooking Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33766 I hope we see more of the same from other midwest farmers. And, I hope someone starts making roquefort in the US as well. Did you see this? http://www.time.com/time/world/article/0,8599,1872241,00.html I hope we see more of the same from other midwest farmers. And, I hope someone starts making roquefort in the US as well. Did you see this?
http://www.time.com/time/world/article/0,8599,1872241,00.html

]]> By: Laura http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33767 Laura Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33767 That's a good point about us not having a food tradition. It's easier to bastardize food if there are no guiding principles that we've been raised with. That’s a good point about us not having a food tradition. It’s easier to bastardize food if there are no guiding principles that we’ve been raised with.

]]> By: Dave http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33768 Dave Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33768 I agree with Salty - chefs like George Formaro and Kurt Michael Friese are leading the charge of using high-quality, locally-sourced products. They've been far ahead of the curve for a long time. I agree with Salty – chefs like George Formaro and Kurt Michael Friese are leading the charge of using high-quality, locally-sourced products. They’ve been far ahead of the curve for a long time.

]]> By: boonie http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33769 boonie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33769 thanks for giving props to "The 515"...only during the presidential races do we get any exposure...there's also some great cheeses coming out of the area to go with that prosciutto... thanks for giving props to “The 515″…only during the presidential races do we get any exposure…there’s also some great cheeses coming out of the area to go with that prosciutto…

]]> By: Pavlov http://blog.ruhlman.com/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html/comment-page-1#comment-33763 Pavlov Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/02/quotes-of-the-day-from-an-american-prosciutto-maker.html#comment-33763 If you're looking for an Amen from someone Michael.... you got it! AAAAAAAMEN brother! Testify.... I wished more folks would sit up and take notice... thanks for spreading the good word. If you’re looking for an Amen from someone Michael…. you got it! AAAAAAAMEN brother! Testify…. I wished more folks would sit up and take notice… thanks for spreading the good word.

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