Good stuff happening in the US: Iowa Prosciutto
Also, Ruhlman's commentary:
We beat up American tastes so often - it's good to see something like this happening here.
I have purhcased La Quercia's prosciutto and agree that it tasted quite fine. To me it tasted closer to prosciutto san danielle than di parma. However, the price is definitely high in the sense that it causes just as much as (if more expensive than) Italian's imported prosciutto.
I also got their lardo and it was fanastic!
It tastes fine, but honestly, it's not as good as and it costs more than prosciutto di parma.
I would say it it just tastes "less," like the way commercial chickens just taste "less" than free range chickens, or commercial pork tastes "less" than anything pork should taste like.
I haven't seen lardo, speck, coppa, or guanciale from them, and I would love to, just because my local source is way too darn busy.