Jennifer Snierson, vice president of Chefs' Warehouse, talks about La Quercia’s Berkshire heirloom pigs making their LA debut. These organic, acorn-fed, and pigs have produced tasty Spanish jamon and Italian prosciutto. Valued at $3,500 each, only 45 pigs are available and 10 lucky Southern California chefs will participate in the 18-month long program. The goal of the program is to encourage chefs to use the whole animal: fresh cuts (tenderloins, ribs, fresh sausage and other cuts) and cured specialties (prosciutto, pancetta, lonza, coppa, and guanciale). Some of the participating Los Angeles restaurants are: Napa Valley Grille, Tiara Café, Palate, Catch at Casa del Mar, Wilshire Restaurant, and Tracht's.