
LaQuercia Prosciutto Piccant
Just The Facts
Region: Iowa, United States
Weight: 3 oz
Quick Facts
-
Species Name
Pork
-
Origin
Iowa
-
Harvest Method
Pastured
-
Range & Habitat
Midwest United States
-
Producer

Range & Habitat
Murray's Cheese
Founded in 1940 by Murray Greenberg, Murray's Cheese is proud to be a Greenwich Village tradition and part of the neighborhood's rich food history, along with neighboring destinations like Faicco's Ottomanelli's and Rocco's. It's a pretty safe bet to say that we're cheese obsessed: our goal is to find the most delicious cheese and specialty grocery items from across the globe, teach you a bit about them, and then make sure you enjoy them.
Murray Greenberg was a Jewish veteran of the Spanish Civil War who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that sold a lot of block cheeses and catered to neighborhood's Italian neighbors.
Rob Kaufelt bought Murray's in 1991 and began traveling the globe, finding new and undiscovered cheeses and bringing them back to the U.S. Our team still travels regularly in Europe and across the U.S. in search of new and great artisan cheeses - from California to Vermont, Athens to Wales - and everywhere in between.
In our 75+ year history, Murray's has evolved into a world-renowned specialty food destination that offers the finest selection of cheese, meat, and grocery items. The main thing that makes Murray's special is our passion for cheese - and we love to share it with our friends and customers.
You Might Also Like These
Succulent
Pasture-raised in Spain on a diet of grain, grass, forage and acorns. Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'
Got game? We'll tell you who's got game: the gents over at Fabrique Delices who are delivering the goods when it comes to traditional French charcuterie classics like pate and saucisson. Everything they make is ground and given hands-on attention during every stage of the process' from meat selection to packaging. Their artisanal p't's are made from fresh, coarsely ground meats that are mixed with dried fruits, wine, and nuts, making for a textured, full-flavored mouthful. An excellent companion to any cheese plate, they're at their best with strong cheeses like Scharfe Maxx, Epoisses, and Mahon Curado'don't forget the Moutarde de Dijon and cornichons! For drinks, think big, bold reds.
A collaboration between Kobe's local wine and Japanese Black Beef. Kobe Wine Beef is special in that the cattle are fed with the grape lees produced from when the Kobe wine is made. Kobe wine is known for its fresh taste made possible with locally grown grapes but since the lees also contain polyphenol, this improves the cattle's health as well.