• Home
  • La Quercia Prosciutto Piccante 3 oz

La Quercia Prosciutto Piccante 3 oz

$13.99/Each


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. The heat is subtle, and deserves to be paired with one-of-a-kind cheeses, like Mahon Curado and Zimbro. These sheep milk cheeses have extra edge that creates some complexity on the palate, especially when given a boost by the meat's chili spice. It's an ideal tapas meat to include on a spread with marcona almonds, sheep cheeses, and grilled sardines. A combination of traditional craftsmanship and regional flavor, this addition to La Quercia's line of dry cured meats exemplifies their motto: 'American made, American inspired cured meats.' We say: keep those hot legs coming our way!


Just the Facts

Country
United States
Region
Iowa
Weight
3 oz

Pour a glass of...
  • Cider

    Brie 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.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.



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.