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.La Quercia Prosciutto Americano is a fine quality dry cured ham made with methods adapted from Italy. Free from the limits of Italian tradition and denomination controls, they have made changes in trim, handling, salting, and curing to achieve an American product to stand next to the great hams of Europe. La Quercia prosciutto is improved for quality, uniformity, and user's yield over its Italian counterparts. For many, it is hard to believe that America is making a prosciutto that rivals Parma's best. We were more than impressed with the quality. Now, you can be the judge.Made from Berkshire cross pork raised with No antibiotics, No animal by products, and No added hormones. No added nitrites or nitrates.
D**N
Delicious -- But Not Separated By Paper
This La Quercia American prosciutto is sliced paper thin, as it should be, but is not separated by paper to make getting individual slices easier. I get this when I need prosciutto for cooking rather than serving on top of, say, cantaloupe. The flavor is fantastic, but the separation of slices is not.-- Debbie Lee Wesselmann
M**S
The best you will find in the US
Yes, its expensive. But its really good. The best you will find in the US and that's going to cost you.
B**I
Prosciutto Americano Better Than Parma
I first tried this Prosciutto at Mario Batali's Pizzeria "OTTO" in NYC, and then a couple of weeks later, I found it again at his restaurant Lupa. Mario Batali, for those of you who don't know, is the renowned Italian chef from Food Network with the long orange pony tail. His two Italian restaurants are always ranked #1 and #2 in New York City, year after year. He is known for his love of Italy, Italian food, and ALL THINGS ITALIAN. However, in his own restaurants, he has begun serving La Quercia Prosciutto di Americano... Simply because it is better. You must try this prosciutto if you like this meat. MUST TRY. It is simply the best prosciutto I have ever eaten (probably the best pig meat I have ever eaten, better than bacon, dare I say), and trust me, I have eaten a lot of pig.
K**R
From Iowa
Delicious!
J**K
Waste of money
4 slices for $10+????
L**A
Two Stars
This item is partially GMO feed. I will buy only the organic ones.
C**M
Overpriced
Why do Americans believe their products are better than anyone else's? I just returned from Italy where I was able to purchase a huge, high quality prosciutto and cheese sandwich for just 3.50 Euros (approximately $3.82). There were two slices of meat on the sandwich, equivalent to 2/3rds of this package along with cheese and of course rustic bread.
Trustpilot
1 week ago
1 week ago
