Prosciutto di Iowa? Check out our Site of the Month!
Feb 29th, 2008 by food411
Prosciutto, made in Iowa?
Iowa food artisans, Herb & Kathy Eckhouse, have created La Quercia, to create the first premium America prosciutto. (Prosciutto is traditionally made in Parma or in San Daniele, Italy. It is pork leg which has been dry-cured with sea salt, time, and care.) Their love of prosciutto developed in the 3 1/2 years they lived in Parma, Italy. They are using hogs that roam free on an organic farm and eat a diet of acorns. This produces a ham with a sweet, nutty flavor with marbling throughout. Many people may find it hard to believe that an American prosciutto rivals Parmas best but many top chef’s & food critics are singing its praises. Their motto: “We believe that the food we eat can delight us every day; it is our mission to help you make that happen.†We haven’t had the opportunity to taste it for ourselves but the good word is out and its spreading fast!
Right now their prosciutto, guanciale & pancetta can be ordered on their website.
You guys find great resources–will definitely try this one. Support the US
hey Food411,
just wanted to make you aware that their is another site that copies your food picks. I have noticed it several times, your pick or email will come out on a product, and a few weeks ( even days) later they pick it! It’s called nibble…just fyi… I just opted out of their list!
Wow this is exciting. My family loves prosciutto and I am excited to try a USA made one that is great quality ( can it be true??)
This was a really neat website. I am a traditional Italian Food lover and cook (only in my kitchen!).
Another great Italian Food specialty store is Ceriello’s Fine Food. Of course if you do not live in Baltimore, Long Island, Milwaukee or New York City their web site is a source for specialty Italian Foods .
Ceriellofinefoods.com
Mangia
Rose
Ceriello has great pasta sauce, I actually discovered it on food411 – is that where you found it or do you live near a store?
thanks for discovering this…
Hey there!
Site’s looking good!
I’m posting an article on my visit to Salumi in Seattle within the next day, too. Mr. Batali took us back into his drying rooms!
Here is a link to an earlier piece I did on Culatello.
http://gourmetfood.suite101.com/article.cfm/prosciutto_with_pedigree/
and on Guanciale
http://gourmet-ingredients.suite101.com/article.cfm/guanciale_essence_of_pork
Any chance you could add links? Thanks!
Jacqueline Church