TAMMy love of cured meats just got a little more interesting with my discovery of Tamworth Prosciutto from La Quercia Handcrafted Cured Meats. La Quercia’s Tamworth Prosciutto is named for a breed of pig, the Tamworth pig, which also shares the name of the hamlet I call home here in New Hampshire – which means I just had to try it.

La Quercia uses the old school Italian methods for curing meat but they do it from Iowa, and the results are terrific.

About the Tamworth Prosciutto from La Quercia Handcrafted Cured Meats: “Tamworths are historically known as ‘the bacon pig’ for their thick, meaty bellies, excellent flavor, and golden fat. This meat comes from Russ Kremer’s Ozark Mountain Farm and 3 others in Osage County, Missouri. His family has been selecting red-haired Tamworth pigs—a threatened breed—for generations for their good temperament and hardiness outdoors. We launched our Tamworth line in 2011 with Tamworth Smoked Pancetta; it has a perfect balance of meat and succulent fat, with a sweet, nutty flavor complimented by real apple wood smokiness. Its natural sweetness will leave you amazed that we don’t add any molasses, honey, sugar or dextrose—it’s the meat!”

Learn more about Tamworth Prosciutto from La Quercia Handcrafted Cured Meats here.

About La Quercia Handcrafted Cured Meats: “We started La Quercia to create premium quality American prosciutto, then applied what we learned to other cuts of pork. Our appreciation for cured meats grew out of the three and a half years we lived in Parma, Italy, prosciutto’s area of origin, where we saw how the careful treatment of fine materials resulted in an accessible, sublime and entirely regional cuisine. Our ambition to create our own prosciutto came from our desire to take the bounty that surrounds us in Iowa to its highest expression. We seek to contribute to the growth of premium artisan-made American foods by offering unique dry cured meats of the finest quality.”

Learn more about La Quercia Handcrafted Cured Meats and see all their great products here.