In his latest food-related adventure, Mike Gebert finds high-quality prosciutto…in Iowa. After living in Italy — Parma, to be exact — and eating lots of prosciutto, Kathy and Herb Eckhouse came back home to the States and set about trying to replicate the delicious ham using American pork. And it worked — their La Quercia prosciutto has won raves nationwide. Jean Joho of Brasserie Jo and Everest calls it “closest to perfection,” and the folks interviewed from Vie and Naha can’t get enough of it either.
Sky Full of Bacon 10: Prosciutto di Iowa from Michael Gebert on Vimeo.
