La Quercia
Iowa's American prosciutto producer. The most respected US dry-cured operation; long-aged Berkshire and heritage-breed work.
Founded 2005 by Herb and Kathy Eckhouse in Norwalk, Iowa, after the Eckhouses lived in Parma and learned the prosciutto trade. La Quercia ("the oak," referring to Iowa's acorn-fed pork tradition) is the producer that proved American charcuterie could meet European standards — long-aged prosciutto from Berkshire and heritage-cross pork that legitimately competes with mid-tier Parma. The full line covers prosciutto americano, speck, coppa, guanciale, and pancetta.
Pricing is premium but justified by sourcing (named-farm heritage pork) and aging (12-30+ months for prosciutto). Distribution through specialty grocery (Whole Foods premium counter), online (Eataly, La Quercia direct), and restaurant supply.