Did you see the lovely 2 page spread in Sunday’s NY Times Magazine on La Quercia? Herb and Kathy Eckhouse run a small farm in Iowa that makes an amazing Prosciutto Americano. They use only humanely-raised, antibiotic-free hogs and the result is a meltingly delicious prosciutto that has a slightly drier texture, and a richer, porkier taste, than the traditional Parma version. It’s very good. We have it at the cheese counter for only $24.99 a pound.
It pairs very well, incidentally, with our new wheel of extra-aged Comte, which we have on sale at $19.99 a pound, in celebration of fondue season. Mmm, fondue. We’ll be having a fondue tasting in the next couple of weeks so check back for more info and a recipe!
