American ProsciuttoMADE BY LA QUERCIA IN NORWALK, IOWA
Prosciutto – the meat that started it all! La Quercia's Kathy and Herb Eckhouse spent three-and-a-half years in Parma, Italy, studying the magic combo of pork + salt + time. Then they returned to Iowa and applied what they learned to the best local ingredients they could find.
Their prosciutto americano, probably the most idolized of all Italian cured meats, blew everyone away. Our friends at Bon Appetit Magazine said, "The prosciutto produced by this Iowa-based company would make an Italian weep with its award-winning balance of salty, creamy, sweet, and rich." Incredible!
Yes – every bite melts in your Mouth. This is a must-have staple for everything from summer picnics to holiday charcuterie platters.
Tip of the tongue
Try prosciutto on a slice of crusty bread with The Girl & The Fig Fig Jam and fresh arugula. Wrap around steamed asparagus. Pile onto a charcuterie plate with Salt-Cured Black Olives and a triple cream cheese.