La Quercia Cured Meats, the Norwalk, Iowa, producer of charcuterie made from pork that’s often heritage breeds, has introduced a new line of cured hams called Jambon Americano. The ham is dry-cured with sea salt and spices, no additives, similar to how prosciutto is made but with shorter aging. The end result is less intense and also less expensive than prosciutto, suitable for sandwiches, a charcuterie plate or slivered in pasta dishes. There are four varieties: honey and herb, black pepper and cherry (these two are the most delicate); spicy, and sweet and spicy (both more robust).
La Quercia Cured Meats Jambon Americano, 4 ounces, sliced, $8.99, laquerciashop.com.
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