It’s safe to say three National Pork Board partner chefs were recently in cured meats heaven when they took a guided tour of La Quercia Cured Meats in Norwalk, Iowa. Well-known for artisan cured meats, La Quiercia makes prosciutto, pancetta, coppa speck, lomo, guanciale, and lardo. Zagat recently followed Iowa natives Herb and Kathy Eckhouse on their journey to create premium quality American prosciutto. The couple lived in Italy for three and a half years, which is where they were exposed to prosciutto and became enamored with Italian cuisine. Learn about their story and products:
National Pork Board “Taste of Now” partners Chef Matt Abdoo, Chef Jose Mendin and Chef Adam Sappington enjoyed a tour of their impressive facilities.
See what they had to say afterwards:
Learn more about La Querica and specialty cured meats by visiting their website, www.laquercia.us.