Skip navigation
Chefs get hog wild

Chefs get hog wild

Culinarians embrace quick-cured hams that reduce time, space requirements

Chefs who are fans of the flavors of house-cured country hams and such European equivalents as prosciutto — but not of the time and storage space required to make them — are experimenting with faster, more economical ways to flex their charcuterie muscles and present house-made meats to guests.


All access premium subscription

Why Upgrade your account?

NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.

Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish