La Quercia
How did a family in Norwalk, Iowa come to produce some of the best cured meats in the world? It started with tradition: After three and a half years in Parma, Italy, Herb and Kathy Eckhouse brought classic techniques back home to create their signature salumi, something they say “expresses our appreciation for the beauty and bounty of Iowa”. Adding responsible sourcing and sustainability to the recipe means that their products don’t just taste great, they’re also produced with the highest standards and best quality ingredients around.
To help more people get a bite of the good stuff, we now offer the full La Quercia line as well as curated selections that will make any meat lover squeal with delight.
To help more people get a bite of the good stuff, we now offer the full La Quercia line as well as curated selections that will make any meat lover squeal with delight.
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La Quercia
Guanciale Americano$12.99/EAWatch 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 -
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La Quercia
La Quercia Collezione Grande$124.99/EALooking for the best American charcuterie in one collection? You've found it. Read More -
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La Quercia
Prosciutto Piccante$10.99/EAHot 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 -
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Bellota Lardo$16.99/EALardo, 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 -
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La Quercia
Coppa Americano$15.99/EACoppa’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 -
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La Quercia
Berkshire Prosciutto Rossa$8.99/EAThe 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
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