Prosciutto Americano’s Taste
La Quercia is known as one of the best American producers of Italian-style prosciutto…and holy cow, is their Prosciutto Americano good. It was their first creation back in 2005, and it remains their most popular. It’s sweet and earthy, with a rich, velvety texture. All of La Quercia’s pork comes from pigs that are vegetarian-fed, family-farm raised, and antibiotic and hormone-free.
Serving Prosciutto Americano
Sliced prosciutto crudo makes a fantastic antipasto, wrapped around cunchy breadsticks called grissini, or served with melon. It pairs gorgeously with asparagus or peas and is great in pasta dishes with simple cream or butter sauces and as a pizza topping. Saltimbocca is a traditional Italian dish where chicken or veal is topped with a sage leaf and wrapped in prosciutto and then pan-fried. Eat crisped or room temperature, with cheese or on it’s own. Prosciutto always tastes great!
How Prosciutto Americano is Made
The history and region of Prosciutto di Parma production are what set it apart from other prosciuttos in the world. Since Roman times, this geographically protected food became world renowned for its delicate and sweet flavor. Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio. The producers are only located around Parma, within the Emilia Romagna region of Italy, where the mountain air is sweet, dry and aromatic.