Why we won't buy Italian Prosciutto.....

We just learned a lot about Italian Prosciutto on our last trip in Italy. Have to say that we proudly support La Quercia American Prosciutto.
The problem with a lot of Italian made prosciutto is that it's from massive factory raised pigs. Italy faces the some of the same issues that happen here in the US. Conditions are deplorable, antibiotics and over crowding in pens. One producer explained to us that they are trying to develop a prosciutto that is from pigs that have been weaned off of antibiotics for a few of months.

Just because it's from Italy doesn't mean it's better. I'm sure there are some artisanal producers there doing the right thing. But the larger factories dominate the market.
But if you want a much higher quality "Prosciutto" we recommend La Quercia from the Iowa. It's what we use at Aroma Thyme. Herb and Kathy Eckhouse founded La Quercia with very high standards. Their pork comes from sustainable producers who treat their animals and their land responsibly. There Americano "Prosciutto" meets our criteria at Aroma Thyme. And it can be more expensive that the imported stuff. But again you get what you pay for.

Beware of other American brands. Not many can say they are doing it right. Commodity American "Prosciutto" is made with funky ingredients. The only two ingredients should be pork and salt. And of course many months of aging.
***Please share if thought this info was educational***

Happy Holiday