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La Quercia's Prosciutto Americano Hits the Decade Mark

La Quercia's Prosciutto Americano Hits the Decade Mark

Wednesday, August 26th, 2015

La Quercia is pulling out all the stops to make the 10th anniversary of its Prosciutto Americano truly unforgettable.

On September 12, 2015, La Quercia is hosting a party at the West End Architectural Salvage in Des Moines, IA with its community of farmers, customers, and friends to celebrate and say thanks for all of the support it has received over the past decade, according to an invitation notice.

West End Architectural Salvage

Co-Founder Herb Eckhouse was eager to thank all those that have helped the company reach this milestone.

Herb Eckhouse, Co-Founder, La Quercia“For our family, making Prosciutto Americano was a huge risk and has been a huge personal effort,” said Eckhouse. “We are celebrating to show our appreciation to all those who have contributed to helping us make it to this milestone – eaters, customers, suppliers, colleagues.”

La Quercia makes handcrafted prosciutto using humanely raised pigs from family farms in the Midwest.

La Quercia

Acorn Edition Prosciutto and other prosciutto-centric dishes from The Cheese Shop of Des Moines, The Embassy Club, and Orchestrate Hospitality will treat guests to a sensational tasting experience. Cousin Eddie, a local alternative country, blues, and bluegrass band, will also be there to gives attendees a night to remember.

All of the proceeds of this event will be donated to United Way of Central Iowa Early Childhood Education Programs. With your participation, more children will enter Kindergarten ready to learn and succeed in school and life.

To RSVP, contact [email protected] or click here. General admission is $30 a ticket. Each ticket covers all food, but La Quercia says to expect a cash bar.

So come on and raise a glass to celebrate this great milestone!

La Quercia

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In This Story

Welcome to La Quercia (La Kwair-cha). We make artisan cured meats or salumi—prosciutto, pancetta, coppa, speck, lomo, guanciale, and lardo. Seeking out the greatest ingredients, produced...