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La Quercia
Prosciutto Americano

Herb Eckhouse's butt looks mighty fine here, because he's so selective in choosing pork to cure for this Iowa made prosciutto. From natural pork producers, (including the same Niman Ranch farmers we've come to adore) only the ''culatello'' hind muscle is used, meaning no bone and more delicate meat to start off the 8 month curing process. It's sweeter than Italian made, without any overwhelming mustiness. This is one instance when we want Herb's butt to look fat.

3 ounce package

Just the facts

Country USA
Maker La Quercia
Size 3 ounces
Region Iowa
Meet The Maker

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.

Prosciutto Americano zoom

Makes a great cheese plate with...