Independence Day is the perfect time to liberate our taste buds! We’re celebrating traditionally cured hams inspired by the Italian Prosciutto di Parma and Spanish acorn fed Iberico–but these are made lovingly in Iowa, by Herb and Kathy Eckhouse, founders of La Quercia. A glass of rosé and some slices of cured pork goodness will bring fireworks to your Fourth of July parade…
Tamworth Prosciutto – Tamworths are historically known as ‘the bacon pig’ for their thick, meaty bellies, excellent flavor, and golden fat. This pork comes from Russ Kremer’s Ozark Mountain Farm and 3 others in Osage County, Missouri. His family has been selecting red-haired Tamworth pigs—a threatened breed—for generations for their good temperament and hardiness outdoors.
Speck Americano – Made from Berkshire and Duroc hogs, this is a lightly apple wood smoked prosciutto.
Prosciutto Americano – This is the ham that started it all. It’s sweet and clean with a floral minerality.
Coppa Americano – Made from the top of the pork shoulder, it’s cured with salt, pimento de la Vera, and cocoa.