This fully cured pork belly is rich and delicate, seasoned
with freshly ground rosemary, peppercorns, and bay leaf. This pancetta is made from mixed heirloom hogs, predominantly Lancaster, Large White, and Duroc. Though it is delicious crisped like bacon, it is also excellent sliced very thin and served without cooking. Made by hand in Iowa by award-winning cured meat artisans Herb and Kathy Eckhouse.
Herb and Kathy Eckhouse started La Quercia, in Norwalk, Iowa, to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy. Their ambition to create their own came from their desire to take the bounty that surrounds them in Iowa to its highest expression. They wanted to contribute to the growth of premium artisan-made American foods by offering fine quality, dry cured meats. Iowa, with its abundance, was the natural place to do this.
Just pork, sea salt and spices. No nitrites, nitrates, or substitutes.