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. Bacon is only the beginning when it comes to cured meat staples in the kitchen and La Quercia is doing a super job of introducing (and re-introducing) us to the essentials. The collection includes:
- Tamworth Bacon (12 oz.) – These swine dig on acorns all the livelong day and then, during the curing process, the meat is smoked over apple wood, which sweetens their meat and gives it that extra somethin’-somethin’ you smell when its frying in the pan.
- Pancetta Americano (2 3 oz. packages) – Dry cured pork belly pinwheels, seasoned with rosemary, peppercorns, and bay leaves. These round slices turn any pasta dish into a miracle.
- Guanciale Americano (8 oz.) – Luxurious fat laced with rich meat, this cut from the jowl makes silky sauces out of a sow’s ear—er, chin. It’s also perfect for enriching soups and stews.
- La Quercia Lardo (6 oz.) – Acorn-fed on a Spanish dahesa, Iberico de Bellota is perhaps the most renowned little piggy to go to market. Their meat is prized for its creamy, silky-smooth texture and herbaceous flavor. 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.