Charcuterie

Watch your fat back, bacon! There’s another cheeky slice making the scene whose sole, plump purpose in your kitchen is to turn sow’s ears into silky, succulent purses. Guanciale (Gwan-cha-lay) comes from the pig’s jowl and consists of delicate fat and ribbons of earthy meat throughout. Read More

Coppa’s a cold cut that goes by many names. Capocollo is its given Italian name, but you might also know it by one of its aliases: Capicola, Capicollo, and gabagool if you’re Neapolitan, or you just happen to be a big fan of The Sopranos. Read More

This is piggy paradise for any chef looking to add delicious, fatty flavors to their next dish. Our hand-picked sampler gives you a range of cuts to work with, putting on display the whole hog spectrum of textures and tastes that this little piggy has to offer. Read More

La Quercia started out by making their signature Prossciutto Americano and gradually expanded by applying the traditional dry curing methods on other cuts of pork that they’d learned while living in Italy. We’re always eager to taste what they come up with next because we know that whatever it is, it’s been made with care and expertise. Read More

Lardo, a traditional Italian cured meat, is made from the “fatback” portion of the animal and is, quite simply, fat from the back that’s been seasoned with coriander, pepper, nutmeg, cloves and bay leaves and cured to perfection. 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

Tamworth pigs, with their distinctive red hair and splotchy coloring, are prized for their fatty, sweet belly meat. It seems appropriate then for these bellies be turned into the epitome of pork belly salumi – bacon. Read More