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At La Quercia, an American producer of cured pork from heritage breeds, Herb Eckhouse keeps coming up with new temptations. He has just introduced his version of coppa piccante, a well-marbled, deep mahogany hunk of pork shoulder with a brash swagger thanks to cumin and smoky Spanish paprika. Thin slices make a handsome addition to an appetizer platter, and dicings can go into a salad or provide the underpinning of a stew. La Quercia coppa piccante is $21.96 a pound at Fairway, $22.95 per piece, one to one and a half pounds, from laquercia.us or (515) 981-1625, which also sells it in a five-pound assortment for $88, with cured Berkshire pork loin, a spread called Iowa White made of prosciutto fat, Tamworth country-cured bacon and prosciutto piccante. [ABSTRACT FROM PUBLISHER]

INDIANAPOLIS -- It's a case of King Solomon meets the Americans With Disabilities Act. In her first week at a new job, Emily Kysel suffered an allergy attack so severe that she had to go home early one day. A co-worker was eating buffalo wings at her desk, and the wings contained paprika, to which Ms. Kysel, 24, has a rare and potentially fatal allergy. [ABSTRACT FROM PUBLISHER]

CITY RAGGED strips of pastrami, fatty edges tinged russet by a long immersion in a serving-line vat of paprika-spiked beef broth, spilled from beneath the bun of Cindy Rutland's burger. [ABSTRACT FROM PUBLISHER]