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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. 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
  3. Cacciatore Salami Quick View

    Cacciatore Salami

    Not going hunting? Don't worry, it's equally suitable for a picnic or just for a mid-day snack. Read More
  4. Panzanella Crackers Quick View

    Panzanella Crackers

    Croccontini means "crunchy little bite" but we prefer to think of these as the thing that made us believe flatbreads could be better than crackers. Read More
  5. Salami Finocchiona Quick View

    Salami Finocchiona

    The rich aroma of fennel seeds sets this Tuscan salami apart. Generously sprinkled into the meat before curing, they lend bright herbaceous notes to the creamy fat and minerally pork. The slightly dryer texture of Finocchiona makes it an excellent choice to serve on its own, thinly sliced. Read More
  6. Taleggio Quick View


    This iconic Italian washed-rind has been made in northern Italy since the 9th century. Pungent, fruity and meaty - ripe wheels should eat like pudding- delicious, stinky pudding that goes with wine. Try Barbera or Soave. Read More
  7. Gorgonzola Cremificato Quick View

    Gorgonzola Cremificato

    Morning milk makes melting blues. Heavy cream and Italian cultures also have something to do with the thick creaminess of the 'sweet' gorgonzola. Serve with honeyed pears for dessert- and never look back... Read More
  8. Piave Vecchio Quick View

    Piave Vecchio

    Ever wish you could eat a pound of Parm, but find the hard, dry texture a challenge? Piave is the easy eatin' version, packing all that savory crystalline nuttiness within a smooth, sliceable paste. Grab a salami and you're all set. Read More
  9. Prosciutto Americano Quick View

    La Quercia
    Prosciutto Americano

    Herb 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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