La Tienda in the Press
The Huffington Post - April 12, 2012
Cured Meats: The Difference Between Prosciutto, Jamon Iberico And More
Cured meats are not really a big part of our culinary history in the U.S., but they're quickly making their way into our high-end restaurants and supermarkets. And we should be thankful for this meat migration. These meats, Europe's answer to the cold cut, are rich and savory, complex and refined in flavor. European cured meats have been processed the same way for hundreds of years -- which means they've been perfected.