Peperoncino

http://www.google.com/images?hl=en&sugexp=ldymls&xhr=t&q=peperoncino&cp=11&qe=cGVwZXJvbmNpbm8&qesig=sCp0G78O3mHvLZxyEN4znw&pkc=AFgZ2tnjv7sKVg3R2pT58szlIQF5Rh-CzaYiIGpbHvJIsL0AANeKqr-S9r82-GoNtYGdkfxX5rCGqK1D0TWVFxG7aaw4SgkBSA&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1280&bih=685

Artisan Salami and Fresh Pork Sausage

http://www.creminelli.com/our-products-all?category_id=11/

Bacteria Farmers

                            

"Every farm is a unique microbial ecosystem, evolving with seasons and agricultural activity," Larcher says. 

"If you pasteurize the milk, you destroy the bacteria and then you have to work harder to recover the flavor. So I encourage you to think of yourself as a bacteria farmer - concentrate on farming your bacteria just as much as farming your land."

  

http://www.google.com/images?hl=en&biw=1280&bih=685&gbv=2&tbs=isch:1&sa=1&q=Cheese+bacteria&btnG=Search&aq=f&aqi=g1g-m1&aql=&oq=

Cheese Underground: Bacteria Farmers

Cheese Underground: Bacteria Farmers: "At a conference last week discussing how to differentiate Wisconsin cheese through 'taste of place' (the U.S. version of French 'terroir'), ..."