Stopped in yesterday to hopefully scarf down some free samples and low and behold, the meat guys were sampling their new products from La Quercia (The Oak) in Norwalk Iowa. The artisan couple who create the meats lived in Parma, Italy while they learned to cure meats.They produce several kinds of prosciutto, killer pancetta, and spec. Humanely raised heirloom, antibiotic free Berkshire pigs, known for their flavorful fat and meat are used to make these fantastic cured meats without the use of nitrates or chemicals. La Quercia products are being acclaimed by chefs and critics as being the best cured meats they have ever eaten! I adore prosciutto and am thrilled to find this exquisite version, made right here in the US and right here at Di Bruno's in Philly, a place I love to hate but can't stay away from. Tell the meat guy not to slice those pathetic transparent slices, it should be at least twice as thick as he usually does it: the way to really taste it and the way Italians eat it.