by Jane Fritsch

The decision came down to this: Would people buy prosciutto from a guy named Herb from Iowa?
"It was a crazy idea, but we didn't think it was a stupid idea," says Herb Eckhouse, the Herb from Iowa who spent some anxious years weighing that question. Racks of raw pork rolling into the refrigerated chambers around him suggest the answer.

It is Wednesday, salting day, so Mr. Eckhouse is preoccupied with the central task of making his prosciutto: coating the carefully trimmed hind leg of a pig with sea salt. "This is kind of the key time, so we want to make sure it's done right," he says

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Source: http://www.nytimes.com/