Prosciutto Americana was our first creation and remains our most popular.
Humanely raised, antibiotic free
pork from Heritage Acres
Ranch is dry cured with
and aged for 9-12
months. Ingredients: pork, sea salt. The meat has a sweet, clean flavor
and a floral minerality.
We started La Quercia to create premium quality American prosciutto, then applied what we learned to other cuts of pork. Our appreciation for cured meats grew out of the three and a half years we lived in Parma, Italy, prosciutto's area of origin, where we saw how the careful treatment of fine materials resulted in an accessible, sublime and entirely regional cuisine. Our ambition to create our own prosciutto came from our desire to take the bounty that surrounds us in Iowa to its highest expression. We seek to contribute to the growth of premium artisan-made American foods by offering unique dry cured meats of the finest quality.
It has been hard for us to navigate the highly eroded language of meat labelling. Third party standards can develop, evolve, improve, and worsen. To enforce these standards, we clearly communicate them to our suppliers and do occasional grower visits.
We decided to establish our own standards and hold our meat suppliers to them: no pork from confinement facilities or from animals fed non-therapeutic antibiotics. We require that growers provide the pigs space to socially congregate, a place to bed in deep bedding, and access to the out of doors. We use organic spices whenever possible. Our supplier, Oregon Spice Company, has rigorous safety controls to ensure the purity and integrity of their spices. We use pure sea salt from the United States. We have no known allergens in any of our ingredients, including no gluten. Everything we make is dry-cured and raw, and may be eaten cooked or uncooked.