- Download a Slicing and Handling Guide for Boneless Prosciutto and our other meats here.
- Download a Slicing and Handling Guide for Bone-In Prosciutto here.
- Learn about the 20% La Quercia sliceable Yield Advantage: Because of the way that we trim our prosciutto before we salt, dry and age it, there's a 20-25% increase in sliceable yield over Italian or other whole leg prosciutto.
- Learn about New Items: Coppa Piccante, Berkshire Lonza and Iowa White Spread
La Quercia Coppa
Download Nutritional Info PDF
Download Nutritional Info PDF
La Quercia Guanciale
Download Nutritional Info PDF
Download Nutritional Info PDF
La Quercia BACON
Download Nutritional Info PDF
Download Nutritional Info PDF
