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For Herb Eckhouse, this is his fifth
career. Before he and Kathy designed and built their prosciuttificio, he spent 5 years researching, experimenting,
learning and making prosciutto at home. "When I started looking into it, I
kept on finding positive signs. Prosciutto is healthy and nutritious and adds
quality and craft to a busy life; it's a clean process and it offers varied and
healthful work for the artisans involved. I love making prosciutto; it's like
assisting at a miracle."
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