La Quercia Prosciutto Americano 2 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
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.