La Quercia Proscuitto Tasting at Pizzeria Basta

January 3rd, 2011 Posted by Boulder, Chefs, Culinary Connectors No Comment yet

Pizzeria Basta is pleased to announce a La Quercia proscuitto tasting this Saturday, January 8th. Join Herb Eckhouse owner of La Quercia in Norwalk, Iowa as he slices an assortment of special release salumi’s, including a vertical tasting of Green Label Organic prosciutto. The tasting is $25 per person. Salumi can be paired with an optional wine/beer flight from beverage manager Alan Henkin for an additional $20. The tasting is available during Pizzeria Basta’s normal dinner hours from 5:00 – 10:00 p.m.

For those of you who don’t know about La Quercia, this company makes artisan cured meats and salumi–prosciutto, panetta, coppa, speck, lonza, guanciale, and lardo.  Their philosophy is to seek out the best possible ingredients, produce responsibly, and craft their salumi by hand into something that expresses appreciation for the beauty and bounty of Iowa. La Quercia introduced the United States to its first “prosciutto varietals”—dry cured ham, like wine, made from specific sources with distinctive breeding and husbandry.   La Quercia continues to grow and develop these distinctive choices selected from the top 1% of the pork in the United States,

High quality artisan dry cured meat is like high quality artisanal wine.  There are few, highly selected ingredients; they are attentively prepared for conservation, and aging brings out the highest expression and differences of the ingredients’ inherent qualities.

At the Pizzeria Basta tasting you will be able to sample La Quercia’s Organic Green Label. This is the equivalent of a vineyard-specific varietal wine (also the first and only organic prosciutto in the USA).  All of the Prosciutto Green Label is made with Berkshire cross, pasture-raised, certified organic pork from Becker Lane Organic Farm, a sixth generation NE Iowa farm.

“The best prosciutto imported or domestic you can get in America,”  says Jeffrey Steingarten, VOGUE food critic and Iron Chef Judge.

I plan to be at Pizzeria Basta this Saturday, how about you?

Pizzeria Basta – 3601 Arapahoe Ave., Boulder in the Peloton. 303-997-8775. Monday through Friday 11:00 a.m. – 10:00 p.m. Saturday and Sunday 5:00 – 10:00 p.m.

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