Welcome to La Quercia (La Kwair-cha). We make artisan cured meats or salumi--prosciutto, coppa, speck, pancetta, guanciale, and lardo. Seeking out the best possible ingredients, produced responsibly, we craft them by hand into something that expresses our appreciation for the beauty and bounty of Iowa.
"The best prosciutto imported or domestic you can get in America." Jeffrey Steingarten, VOGUE food critic and Iron Chef Judge
"...stunning stuff." Master palate and wine critic Robert Parker about our La Quercia Rossa.
"...a joy to taste." Mark Bittman of the New York Times.
Visit La Quercia from the comfort of wherever you are now by checking out James Beard Award nominee Michael Gebert's film, Prosciutto di Iowa.
Sky Full of Bacon 10: Prosciutto di Iowa from Michael Gebert on Vimeo.
Or you can check out a new photo essay at Heavy Table web magazine.
Oprah published her "100 Things that Are Getting Better" in O Magazine this month--we need them to brighten the winter howling around us. Number 32 is IOWA. Why? "Legalizing gay marriage in 2009 + producing artisanal charcuterie (try La Quercia's organic prosciutto) + University of Iowa football landing among the top 25 college teams for the fifth time this decade + ranking second on MainStreet.com 's Happiness Index = one seriously happening Hawkeye State." Emphasis added. Check out the list here--it will brighten your day.
Danny Meyer, one of the Big Apple's best restaurateurs chose our organic La Quercia Prosciutto Green Label for his new place, Maialino (little pig) and Sam Sifton shouted it out as a standout in his New York Times review.
People often ask us what we are doing that is new. Learn more about how we are working to make our prosciutto better here on our "What We Make" page.
Please visit La Quercia on Facebook and become a fan.
Join us in declaring ham Independence, enjoy our La Quercia Acorn Edition. Check it out here.
