Beyond our excellent and definitive Southern hams, in the U.S. we don't yet have long and varied traditions of curing like we see in Europe. Here, François is our link to the European tradition we emulate and which is the foundation of our craft. The artisan cheese industry to burgeoning, and the interest in meat curing is simply exploding, among both chefs and home-curers. It will be interesting to see who is curing ten years hence, and what the quality is. I'm very excited about all the activity, because twenty years ago you couldn't give away this much pork fat.