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La Quercia

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.

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  1. La Quercia Prosciutto Duo Quick View

    La Quercia Prosciutto Duo

    Silky and meaty, these two Iowa-made prosciuttos are hand crafted with love and maximum porcine know-how by one of our favorite producers, Herb and Kathy Eckhouse at La Quercia. Read More
  2. La Quercia Cucina Collection Quick View

    La Quercia Cucina Collection

    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
  3. La Quercia Charcuterie Collection Quick View

    La Quercia Charcuterie Collection

    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
  4. La Quercia Acorn Tamworth Prosciutto Quick View

    La Quercia Acorn Tamworth Prosciutto

    You are what you eat eats. These heritage breed Tamworth pigs feast on the oak and hickory-tree-covered bounty of the Ozark Mountains—their diet is about 60% acorns and wild forage. All those goodies make for an abundance of sweet, nutty, crazy-rich flavor in this prosciutto, which is lovingly cured for about three years. The color: deep coral. The texture: meltingly delicate. The flavor: full of depth and magic. Break out some sparkling Rosé, or a Manzanilla Sherry. Read More

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