We recently received two beautiful Berkshire pigs from Carmel Valley. Sterling and I started a batch of Big Sur hams. Inspired by Speck (an aromatic smoked ham cured with laurel, juniper and rosemary from Northern Italy), we rubbed the legs with local sea salt, wild black sage and redwood shoots. After two weeks of curing, we will smoke with a series of sage, eucalyptus and oak, then hang for six months. I hope the final hams reflect the terroir of Big Sur!