Prosciutto

In 2005 we introduced our Prosciutto Americano to widespread acclaim and it is still our most popular creation. Since then we have revolutionized and elevated what the world perceived possible from American cured meats with our Cinta Iowa, Acorn and Iberico Americano special edition programs.

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La Quercia Cured Meats

Guanciale

Our artisan cured pork jowl is an extremely versatile and tasty ingredient. The distinct, robust flavor permeates each bite and gives sauces an umami richness and velvety texture. We love it on charcuterie boards, diced and crisped for lardons, julienned and tossed with pasta and sliced razor thin in sandwiches with other cured meats to elevate the classic Italian deli sub.

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La Quercia Cured Meats

Pancetta

Crisp up a little pancetta for a killer PLT or for sprinkling over soup.

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La Quercia Cured Meats

Meal for Whole Family

One of the most technically challenging and rare craft charcuterie items Lomo (also referred to as Lonza or Lonzino) benefits from the ancient process of dry air curing. Unlike prosciutto, which uses a moderate moist drying process, Lomo develops its flavor and texture from a cold dry process. A unique item, that balances the lean loin with the subtle creamy back fat cap of the loin. La Quercia pulls the loins by hand to preserve more of the fat cap and use the full loin for our 3 month drying and aging process.

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La Quercia Cured Meats

Coppa

A unique charcuterie experience, Coppa is the balance of the prosciutto process and the salami curing process. The process includes a short fermentation and then wet drying process. This process preserves the clean center fat (referred to as Star Fat) while maturing the lean proteins to develop a soft flavorful texture.

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La Quercia Cured Meats

Salami

We believe that the meat is the most important part of anything we make, and our salamis are no different. We use subtle spicing so the sweet umami flavor of the pork comes through.

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La Quercia Cured Meats

Jambon Americano

Jambon Americano is La Quercia's interpretation of the charcuterie classic. Each heritage Berkshire breed pork rear leg is rubbed with sea salt, hung, dried and cured in our aging room. Flavors and ingredients have been carefully selected to highlight the delicacy and natural flavor profile of the heritage breed pork.

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La Quercia Cured Meats

BUNDLES AND GIFTS

Choose for our exclusive assortment of essentials for the charcuterie lover.

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La Quercia Cured Meats
La Quercia Cured Meats

Based outside of Des Moines, Iowa Crafted using Berkshire Heritage Breed Pork

La Quercia (pronounced La Kwair-cha) was founded by Herb and Kathy Eckhouse in 2005. Today we are one of the leading producers of artisan American cured meats prioritizing sustainability in all aspects of our business. La Quercia meats are made from non-confinement pork raised humanely without antibiotics.
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La Quercia Cured Meats
Careful Adherence to the Best of Tradition

Our Values

Great food is more than great taste. It is healthful, nutritious, and pleasurable. Great food satisfies the senses and the body, the emotions and the mind. It is part of a responsible food system that sustains not just you but the producers, farmers, artisans, suppliers, restaurants and stores who support their communities and respect the environment.

Great food is made with the highest quality materials, careful adherence to the best of tradition, and the judicious use of modern tools.
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