“How about smoked bresaola? The invention of Gabriel Claycamp — or, as his e-mail handle reads, Head Swine Guy — this cured, smoked, dry-aged meat has a hamlike quality, sure, but it also possesses a wonderful beefiness. One marketing-savvy dude labeled it “kosher prosciutto,” though since the product is made at a shop called The Swinery, it’s unlikely that the pious are going to line up for it.” – from NYTimes