Having written about, but never tried, the aforementioned La Quercia cured swine, I happened to stumble across an opportunity last week. A new spot, the Jake Walk, opened in my hood, and they happen to be one of the few places in the country that were able to secure one of the whole hogs from La Quercia. The deal is that a restaurant/purveyor buys a whole pig, and after the pig's slaughtered, the folks at LQ send various parts as they become available (fresh meats right away, cured meats as they become available). Right now the menu features La Quercia prosciutto, and it's damn good. The swine are fed on acorns, just like their questionably illicit Spanish cousins, the jamón ibérico de bellota. I have to say the La Quercia version ranked up there with the best prosciutto I've had, and I definitely want to get my hands on a chunk for home consumption sometime soon.