With our First Harvest Tasting coming up for couples getting married between April 15 – June 15, I thought it’d be nice to showcase some of our organic sources in the kitchen. La Quercia supplies us with American-made, organic prosciutto — and has received many awards for their deeply flavored, melt-in-your-mouth cured meats. Bon Appétit Magazine says “their products are served by perfectionist chefs like Mario Batali and Alice Waters” and Vogue says it’s “the best domestically-produced or imported prosciutto I’ve tasted.” Check out their website for more about their (many!) awards, accolades and words of praise. If you’re looking for the best of the best, this is it.
We believe Kathy and Herb and their team at La Quercia are doing what is imperative but also natural: returning an authenticity to our nation’s food production. This authenticity and quality is what drives our recipe creation and sourcing in the kitchen — as well as the gardens and all other aspects of event production.
We’ll be testing recipes in the coming weeks for our First Harvest menu… Do you have a favorite recipe featuring prosciutto? We’d love to hear it!
More on La Quercia’s organic prosciutto:
NAME :
Prosciutto Green Label, OrganicFLAVOR PROFILE :
Fruit forward, builds to nutty, umami flavors then returns to fruit tones for finishBREEDING :
Berkshire male on a white female (Danbred or Chester White)SPECIAL QUALITIES :
Certified organic, all pigs born on one farmGROWER :
Becker Lane Organic Farm, IowaNAME OF CUT:
Rear leg/HamINGREDIENTS :
Pork, Sea SaltUSER RECOMMENDATIONS :
Savor by itself, on sandwich with butter, wrap asparagus or fruit, especially figsCHEESE PAIRING :
Parmigiano, Piave Vecchio, Ascutney Mountain (Cobb Hill Creamery, VT)BEVERAGE PAIRING :
Champagne, dry Alsatian white
All images courtesy of La Quercia 
