Eric Ripert visits Surryano Ham in Virginia to learn about their organic and artisanal preparation methods. Eric tries his hand at the salting process of Surryano Hams. Later, we visit Le Bernardin in New York to see how Eric and his Staff create a new dish for the restaurant. Lastly, we meet Eric in his kitchen and learn how to prepare Pistou Soup with some delicious Surryano Ham.