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La Quercia creates premium quality American prosciutto, in the Italian style. Herb and Kathy Eckhert gained appreciation for cured meats during the three and a half years they lived in Parma, Italy, the birthplace of Prosciutto. Their ambition was to create their own prosciutto by capturing the bounty that surrounds them in Iowa to its highest expression in flavor and quality. La Quercia seeks to contribute to the growth of premium artisan-made American foods by offering unique dry cured meats of the finest quality made in the States. Based outside of Des Moines, Iowa, La Quercia sources raw ingredients that are sustainably grown, and seeks sustainability as a principle in growing their business from their operational practices, to their packaging as well as providing careers for their people. La Quercia’s meats contain no added nitrates or nitrites and are made from non-confinement pork raised humanely without antibiotics. Note: La Quercia means Oak - not only is it a key component of the diet of the pigs who are valued for meat in Parma, but also the state tree of Iowa. The name unites Iowa, Parma, and prosciutto, and is a symbol of patience, persistence, integrity, and beauty — values which guide Kathy and Herb and is a mission for their company.