Prosciutto Americano from La Quercia isn’t just cured meat—it’s a masterclass in patience, precision, and unapologetic flavor.

Crafted in Iowa since 2005, this flagship cut is made from pasture-raised, heritage-breed Berkshire pork—the good stuff—and cured with nothing but sea salt and time. No shortcuts. No gimmicks. Just elite-level pork, aged for nearly a year until it’s buttery smooth with a rich, nutty depth that puts grocery store prosciutto to shame.

This isn’t deli meat.
This is prosciutto with pedigree.

La Quercia doesn’t follow tradition.
They raise the bar.