An article in Sauce Magazine mentions our Mangalitsa, many of our St. Louis customers, Swiss Meat & Sausage, Mike Sloan, Austrian-style seam butchery, etc.
Mike told me the chefs enjoyed his butchery demonstration.
It is too bad that that article doesn't explain what it takes to make really great cured products. You might read that article and think that as long as you use the right technique on any raw material, you'll make great stuff. Obviously that's not true.