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La Quercia Salumerie

March 29, 2010

We are the music makers, and we are the dreamers of dreams. – Willy Wonka

Last week I attended a class at the Brooklyn kitchen lab in Williamsburg. It was a discussion on prosciutto by Herb Eckhouse of La Quercia Salumerie in Norwalk Iowa. La Quercia is one of a growing number of American artisanal food producers and only a tiny handful of companies making such high quality cured meat in the U.S. It is inspiring to know that people like Herb & his wife Kathy are out there producing amazing food with a real emphasis on quality. These are the people who are helping to build something that, though Italian in influence, is truly American and will help build our personal food culture that will bring us into thePhotobucket next generation of “real food.” The as yet unsung heroes of a food revolution. >People like Alice Waters, Jamie Oliver and Dan Barber make mighty waves in the effort for sustainable food, education and agriculture but people like herb are also there paving the way so that my generation and the generation after me will have access to a product that is made carefully, on a small scale and on The land where we live rather than across an ocean. Truly artisanal foods that, without our passions, would be lost entirely in the industrial food system that currently feeds the world.

During the class, herb said something that really moved me. He said, “We wanted to make food that, when you ate it, just made you feel alive.” Then he seemed to blush and say that he knows that sounds silly. It did not sound silly to me, and I know it must have struck a chord with others as well. I cannot deny that I have a more personal relationship to food than the average person, but I don’t know anyone who hasn’t, at some point in their life, experienced a food that has made them feel just that, alive. Well herb, I tasted your prosciutto and I felt alive. Every La Quercia meat we tasted was better than any domestic prosciutto I have tried and the “La Quercia Rosso,” from full breed pastured Berkshire pork, was as good as any imported prosciutto I have had from Parma or San Danielle. There is a list of places in the U.S. that carry their products on their website. I think that list will continue to grow every year when people see the quality of this product that is made right in the heart of the U.S. look for it. La Quercia is excellent.

One Comment leave one →
  1. Janet Cardoza permalink
    April 13, 2010 4:14 pm

    Wow Al fantastic new posts great job!!!

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