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La Quercia
Coppa Piccante

Who 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. The fire is warm and spicy, but in a way that lets you taste the flavors of the meat, pimento, chili flakes, and cumin as they hit your tongue, instead of overpowering the experience with too much heat. The smoky spice is balanced by the generously sweet fat that marbles the cut, giving it a flavor profile that hits all the notes from mild to piquant. We’re all for serving it thinly sliced on an antipasti platter with rich sheep milk cheeses like Pecorino Foglie di Noce, Ossau Iraty-Vielle, and Berkshire. Sip on some Rioja or a dry rosé from Provence to add another level of fruit and spice. While you’re at it, ask the person next to you for a shoulder rub of your own while you reach for another slice.

Just the facts

Country USA
Maker La Quercia
Size 6 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.

Coppa Piccante zoom

Makes a great cheese plate with...