Charcuterie

Think of it as prosciutto’s super suave fraternal twin: it’s made using the same methods as La Quercia’s Prosciutto Americano and then smoked with real applewood, which imbues the ham with a smoky aroma and flavor, on top of its inherently sweet and rich characteristics. Read More

Looking for the best American charcuterie in one collection? You've found it. Read More

Hot legs are a desirable attribute for many-a species and well-bred swine are no exception. Herb and Kathy Eckhouse take fully aged legs of Prosciutto Americano and rub them down with a balanced blend of fennel, sea salt, and red chilies that deepens the meat’s earthy sweetness. Read More

The very first single-breed prosciutto made in the USA, it’s in a class all its own. Dry-cured in La Quercia’s state of the art facilities in Norwalk, Iowa, from the hind meat of humanely raised pigs, this Rossa Prosciutto is tender, ruddy, and deeply meaty. Read More

Rumor has it that Herb Eckhouse of Iowa’s La Quercia strolls through his room of curing ham telling them: “Be delicious!” Read More

More gamey and earthy than its Italian cousins, this Spanish ''mountain ham'' has a rich and salty flavor that adds depth antipasti dishes. It's just as delicious thinly sliced and eaten on its own. Read More

More mild and delicate than its robust cousin from Parma, this prosciutto from Northeastern Italy has a velvety texture and beautiful earthy red color. The flavor is plenty nutty, and slightly less salty than other prosciuttos. Read More

Berkshire pigs, a family-tested dry cure recipe, and seven days of hickory smoke all go into creating this robust American varriation on Jamon Serrano. The silky meat is richly marbled and scarlet red with a robust lightly smoky flavor. Read More