Yes, that's right. Artisanal prosciutto is being made in Iowa!
Katherine and Herb Eckhouse started importing Prosciutto di Parma in 2000. Since then they have been raising their own free range small hogs without antibiotics or hormones. They age their Prosciutto Americano for seven months unlike the Italian version which is normally aged for a year or more.
La Quercia
400 Hakes Drive
Norwalk, Iowa 50211
USA
p. 515-981-1625
f. 515-981-1628
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