PRESS HIGHLIGHTS
- The Art of Eating: The State of Pork, 2010
- New York Times: "If salami is the blog of cured meats, then prosciutto is the great novel"....and it gets better.
- The Chicago Tribune: Nicholas Day describes how we make prosciutto
- The Cook's Illustrated Prosciutto Taste Panel
- Chicago Magazine: What to look for on a menu in Chicago
- Saveur: Our secret method for making our first prosciutto
- The Bon Appetit Artisan's Award: With this award, we joined the company of Bill Niman, Nancy Silverton, and Anson Mills. Quite an honor.
- American Express OPEN Forum: Ed Levine of Serious Eats writes about our commitment to quality
- The Atlantic: Ari Weinzweig on Tamworth Country Cured Bacon
- Zingermans: A story on our Cured Meat Varietals
- Mark Bittman on La Quercia
- LA Times: Celebrating American originals on the 4th of July..."sweet earthiness that doesn't so much hit your palate as envelope it."
- Men's Vogue: Jeffery Steingarten says the nicest things
- Vogue: Jeffrey Steingarten says more nice things about La Quercia
- Des Moines Register: Our late great friend, Rob Borsellino brings a local perspective to La Quercia.
- Il Sole 24 Ore: Speciale Manovra
HIGH-RES PRODUCT PHOTOGRAPHS FOR DOWNLOAD
HIGH-RES LIFESTYLE PHOTOGRAPHS FOR DOWNLOAD
