La Quercia Prosciutto Americano 3 oz
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
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