La Quercia has replicated the Italian traditions of crafting fine salumi – cured meat (primarily pork) products – at home, here in the USA. Herb and Kathy Eckhouse started La Quercia, in Norwalk, Iowa, to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy. Their ambition to create their own came from their desire to take the bounty that surrounds them in Iowa to its highest expression. They wanted to contribute to the growth of premium artisan-made American foods by offering fine quality, dry cured meats. Iowa, with its abundance, was the natural place to do this.
Just pork, sea salt and spices. No nitrites, nitrates, or substitutes.