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Provides some insights into pig breeding and meat production in the U.S. Ham production; Techniques and developments in breeding pigs and producing quality pork; Meat products.

The article focuses on the spiral-cut ham. Topics discussed include the history, cultural significance, and the demand for the ham in the U.S. Also mentioned are White Oak Pastures' decision to sell spiral-cut ham from its Berkshire hogs, the effect of brine or water on the taste and texture of the ham, and selected ham makers in the country such as Edwards Virginia Smokehouse, Honey Baked Ham, and Harrington's of Vermont.

The article discusses the performance of HoneyBaked Ham Inc. in Irvine, California amidst the deal with the national brand in 2015. Topics covered include the terms of the deal, implications of the franchise filing in 2004, and the rise in the number of overseas locations of the chain. The history of HoneyBaked Ham franchising and its cost are also mentioned.

The article focuses on the decision of Eli Prosciutti, a family-run Italian company that makes the San Daniele prosciutto, to venture overseas in 2015 to cope with the recession.

Reports on the sale of ham by Asda supermarkets in Parma, Italy. Role of pigs in the history of Parma; How Parma was not selected by the European Union for a food-safety authority; Food made in Parma including parmigiano cheese and ham; Details on how Parma hams are processed.

Focuses on sauvignon blanc white wines made from New Zealand and South Africa. Taste of the Cloudy Bay sauvignon from New Zealand and Mulderbosch, South Africa; How to mixed pinot gris and pinot blanc wines.

Refers to an article on page 6 (Kentucky country ham: The secret is in the cure), concerning Finchville Farms' country hams. Bill Robertson turns out about 25,000 hams each year, taking from 10 to 14 months and considerable help from nature. Curing and cooking hams; Contact point for more information.