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La Quercia

Herb and Kathy Eckhouse started La Quercia to create premium quality American prosciutto, then applied what they learned to other cuts of pork. Their appreciation for cured meats grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin, where they saw how the careful treatment of fine materials resulted in an accessible, sublime and entirely regional cuisine. Herb and Kathy's ambition to create their own prosciutto came from the desire to take the bounty that surrounds their family in Iowa to its highest expression. Herb and Kathy seek to contribute to the growth of premium artisan-made American foods by offering unique dry cured meats of the finest quality.