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  1. Speck Americano Quick View

    La Quercia
    Speck Americano

    Think 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
  2. Lonza (4 oz Sliced) Quick View

    Red Table
    Lonza (4 oz Sliced)

    In Minnesota, Red Table’s Mike Phillips is crafting small-batch, sustainable Italian-style charcuterie from happy pigs which puts the Old World to shame. This cured loin has a delicate sweetness, with a rich and meaty finish. A perfect lean proscuitto alternative with sliced fruit and flinty Italian whites. Read More
  3. Tasso Ham Quick View

    Tasso Ham

    You don't have to wait for Mardi Gras to indulge your inner Cajun. This lip-smackingly good ham is ideal for use anytime you need a little meaty heat. The spicy cajun rub on the rind might just make your eyes water--it's that tasty and that hot. 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
  5. La Quercia Collezione Grande Quick View

    La Quercia Collezione Grande

    Looking for the best American charcuterie in one collection? You've found it. Read More
  6. Prosciutto Piccante Quick View

    Prosciutto Piccante

    Hot 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
  7. Berkshire Prosciutto Rossa Quick View

    Berkshire Prosciutto Rossa

    The 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
  8. Lomo Americano Quick View

    Lomo Americano

    Rumor has it that Herb Eckhouse of Iowa’s La Quercia strolls through his room of curing ham telling them: “Be delicious!” Read More
  9. Surryano Ham Quick View

    Surry Farms
    Surryano Ham

    Berkshire pigs, a family-tested dry cure recipe, and seven days of hickory smoke all go into creating this robust American varriation on Jamon Serrano. The silky meat is richly marbled and scarlet red with a robust lightly smoky flavor. Read More

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