A Prosciutto Favorite

I’ve always like prosciutto, but recently I found this amazing brand that is actually produced in Iowa.  It’s called La Quercia and they produce artisan cured meats in the traditional Italian style, but are very strict about not using hormones or antibiotics, as well as sourcing free-range pigs.  There are no nitrates, nitrite, or preservatives in any of their products.  They even use Heirloom Berkshire breeds in some of their premium offerings.

I’ve only tried two of the products from their line: the sliced prosciutto and the block of spiced prosciutto piccante.  Each one was incredibly tender and flavorful.  The fat ring on the proscuitto melted easily once I began to eat it.  The meat is pure and delicious, without being overwhelmed by salt.  What impressed me the very most is the tenderness of the presliced prosciutto; normally I find prepackaged slices to be a bit drier and chewy than freshly sliced prosciutto, but these were exceptionally supple.  I would have thought they were straight off the knife.

The block of prosciutto piccante is also exceptionally tender, but it is designed more for cooking.  Rubbed with red pepper and fennel, it’s perfect for putting through the meat grinder and adding extra flavor to homemade sausages.  I have a bit left I’m planning on using as part of a stuffing for peppers.

La Quercia also offers guanciale, which I would love to try.  I’ve previously had Niman Ranch’s guanciale, which is also very good.  But Niman Ranch’s guanciale is heavily spiced and seasoned, so I’d like to see how the pure porkiness of La Quercia’s holds up.  Guanciale is my preferred topping for pizza with goat cheese and rosemary, much to the dismay of my cardiologist, and I’m always excited to try a new brand of it.  Other hog-wild swine-enthusiasts should at least give the prosciutto a shot.

Nick.