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La Quercia

Herb and Kathy Eckhouse spent three and a half years in the pork-a-palooza of Parma, Italy, studying the relationship between craft and local ingredients, which resulted in a world-famous regional cuisine. Back in Iowa, more famous for state fairs than food, they were determined to honor the bounty around them by making insanely delicious cured meats from humanely raised pigs. They work directly with the famers who supply their pigs, most within 200 miles. They use organic spices from Oregon Spice Company whenever possible, and sea salt mined in the United States. They began with American prosciutto but didn't stop there. We're currently in love with their fennel-flavored Borsellino salami. Herb and Kathy are still involved in every aspect of the business, from selecting and buying pork to salting, trimming and handling hams.

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