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
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 Cucina Collection
$39.99/EAThis 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 -
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La Quercia Charcuterie Collection
$34.99/EALa 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 -
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La Quercia
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
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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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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La Quercia
Smoked Tamworth Bacon$18.99/EATamworth 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 -
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La Quercia
Iowa White Spread (Lardo Spread)$9.99/EAYou can use this as an additional flavor-maker on roasted game and pork loin, adding a little extra decadence to a decadent meal. We recommend you spread that spread all over some warm biscuits, or make a simple pizza bianco by covering hot flatbread with a generous layer. Read More -
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La Quercia
Coppa Piccante$19.99/EAWho doesn’t need a good shoulder rub now and again? Herb Eckhouse had this in mind when he developed the spice blend that he rubs on his family-farmed, Heritage breed (Berkshire and Tamworth blended with Lancaster or Duroc) pork shoulders during the curing process. Read More -
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La Quercia
Lomo Americano$10.99/EARumor has it that Herb Eckhouse of Iowa’s La Quercia strolls through his room of curing ham telling them: “Be delicious!” Read More -
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Prosciutto Americano
$10.99/EAHerb Eckhouse's prosciutto is sweeter than Italian made, without any overwhelming mustiness. This is one instance when we want Herb's butt to look fat. Read More -
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Pancetta Americana
$10.99/EARound bellies are the best, especially when they’re made of bacon. Actually, it’s the bacon that’s made from the pig’s round belly, and then rolled into a log and cured to make pancetta. Read More -
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Speck Americano
$10.99/EAThink 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
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