In Pursuit of All-American Charcuterie, Entrepreneurs Bank on Fattier Pigs
Jane Black
Frasier's Bottom, WV -- In 2001, Nic Heckett laid out plans for a new business: selling artisan bacons, salamis and dry-cured hams. What he didn't realize was that to do it right, he'd have to become a pig farmer.
The steady decline of the dollar upended his original plan to import top-quality...
Frasier's Bottom, WV -- In 2001, Nic Heckett laid out plans for a new business: selling artisan bacons, salamis and dry-cured hams. What he didn't realize was that to do it right, he'd have to become a pig farmer. 
