La Quercia enthusiasm for cured meats stems from the three and a half years they spent living in Parma, Italy the birthplace of prosciutto where they observed how the delicate handling of quality ingredients produced a delectable, magnificent, and purely local cuisine.
La Quercia wanted to maximize the abundance in Iowa that is all around them, so they set out to make their own prosciutto. By providing distinctive dry-cured meats of the highest calibre, La Quercia hopes to support the expansion of high-end, artisan-made American cuisine. To guarantee the purity and integrity of their spices, their spice suppliers implement stringent safety standards.
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