The Prosciutto of Happiness
Learn how Herb and Kathy Eckhouse turned a wild idea into what is La Quercia today.
Watch the videoBerkshire pork production is known for the humane treatment of the pigs. Farmers who raise Berkshire pigs adhere to strict guidelines that prioritize the well-being of the animals:
Spacious and clean living conditions – this allows the pigs to roam freely. Unlike crowded industrial farms, Berkshire pigs have ample room to move, play, and express natural behaviors.
Balanced diet - they are fed a wholesome diet of nutritious grains, delivering the ideal blend of vitamins and nutrients. They are never given antibiotics or growth hormones making the meat exceptionally tender and juicy, with beautiful marbling throughout.
Access to fresh air and natural light - these are essential for the pig's physical and mental health. Berkshire pigs are raised in open barns and have access to outdoor spaces where they can bask in sunlight, enjoying their natural environment.
The difference is visible too - Berkshire pork is darker, with a more robust coloration and intramuscular marbling, holding a distinctive flavor and unparalleled tenderness.
Learn how Herb and Kathy Eckhouse turned a wild idea into what is La Quercia today.
Watch the videoLa Quercia (pronounced La Kwair-cha) was founded by Herb and Kathy Eckhouse on the belief that the food we eat can delight us each day.
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 you, the producers, and the craftspeople, 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.
La Quercia began with creating premium quality American prosciutto, then applied what we learned to other cuts of pork. Our appreciation for cured meats grew out of the three and a half years we lived in Parma, Italy, prosciutto's area of origin, where we saw how the careful treatment of fine materials resulted in an accessible, sublime and entirely regional cuisine. Our ambition to create our own prosciutto came from our desire to take the bounty that surrounds us in Iowa to its highest expression. We seek to contribute to the growth of premium artisan-made American foods by offering unique dry cured meats of the finest quality.
We use local spices whenever possible and sea salt sourced in the U.S. Our spice purveyors have rigorous safety controls to ensure the purity and integrity of their spices.
We are always working to make our operations and activities more sustainable and decrease our carbon footprint.