La Quercia Prosciutto Americano 2oz
Herb Eckhouse's butt looks mighty fine here, because he's so selective in choosing pork to cure for this Iowa made prosciutto. From Berkshire heritage breed, pasture-raised, non-GMO pork, only the ''culatello'' hind muscle is used, meaning no bone and more delicate meat to start off the 10-12 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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Just the Facts
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.