Norwalk, Iowa – La Quercia, the award-winning artisan cured meat producer based in Iowa, announces today its latest project: new spreadable cured meat, Ground Pancetta and Pesto Bianco. Available in tubes for easy use, similar to La Quercia’s Nduja spread, these meats are ready for creative cooking in the kitchen. They embody what La Quercia is known for: delicious cured meats from humanely raised and responsibly sourced pork.
The spreadable Pancetta features Pancetta Americana, La Quercia’s antibiotic-free, pork belly, dry-cured with sea salt and spices. The company’s pancetta is beloved by chefs around the country for its flavor and versatility. The finely ground pancetta kicks any dish up a notch or three – cooks and novices alike can use it in place of butter on the stovetop or in place of bacon in a sandwich; in grilled cheese, crostino and pizza; and in ragu, meatballs and meatloaf. La Quercia’s pancetta can be used with or without cooking.
Pesto Bianco is a savory Lardo spread that begins with delicious cured fat from La Quercia’s prosciutto – a rich and creamy fat from vegetarian fed, antibiotic-free and family-farm raised hogs. The 9-12 month aged lardo is blended with sea salt, black pepper, rosemary, and red chili flake. The Pesto Bianco can be used in place of shortening in biscuits or tart crust; melted over a juicy steak or rubbed on chicken before roasting; stirred into warm pasta; or simply spread over warm bread.
Both new products offer the same versatility as La Quercia’s popular Nduja Americana, the spicy prosciutto spread that’s gained popularity since launching in 2015. Nduja is a blend of cured pork, 3 types of dried New Mexico red chilies and sea salt – it packs an umami punch for nearly any dish and has developed a cult following from chefs and home cooks around the country. The spreads have no artificial additives, just organic spices, and present an innovative addition for any dietary lifestyle or flavor desire.
“Cooking should be fun and food should be delicious — these spreads deliver on both counts,” says La Quercia co-founder Kathy Eckhouse. “Add a dollop to sauteed vegetables or soup, use any one of them instead of mayonnaise or mustard on a meat or cheese sandwich. Try a crusty baguette, split and "buttered" with any of the spreads, to fuel your next hike!”
About La Quercia
La Quercia was founded by Herb and Kathy Eckhouse in 2005 and today it is one of the leading producers of artisan American cured meats. In Norwalk, Iowa, the Eckhouses and their team have built specialized aging rooms for their humanely-raised American pork. The business prioritizes sustainability in their sourcing, operations and packaging as well as for its people. La Quercia’s meats contain no nitrates, nitrites and are made from pork raised without antibiotics; the company also participates in the Global Animal Partnership (GAP) 5-step animal welfare program. The words ‘la quercia’ mean “the Oak” in Italian; the oak tree is the state tree of Iowa and a symbol of the Italian province of Parma. It represents La Quercia cherished values of patience, persistence, integrity, and beauty.
Source: La Quercia
