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Pork, sea salt
Humanely raised, antibiotic free pork from Heritage Acres and Niman Ranch is dry cured with sea salt and aged for 9-12 months, resulting in a sweet, clean flavor and a floral minerality. Add it to cheese and charcuterie platters, tear it into pasta with shaved parmigiano, layer it in sandwiches with bitter greens, or bake it into frittatas and galettes.
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.