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Where can i buy the best prosciutto in the Mpls-St. Paul---cities or 'burbs?

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soccermom13 Dec 23, 2009 05:46 AM

I purchased prosciutto for the first time ever from Costco and it was NASTY. Now I am determined to find out if all prosciutto is nasty or if there's good stuff out there. Can anyone suggest a great place to buy this? Since I will only purchase a small quantity, I am not as concerned as I usually am about getting the best price---I just want the good stuff, price be damned!
Thanks.

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  1. MSPD RE: soccermom13 Dec 23, 2009 06:12 AM

    Buon Giorno market in Lilydale if you're in the area. I haven't been up there in a while, but Cossetta's has generally been reliable for stuff like that as well. You could do worse than your local Byerly's or Kowalski's as well.

    1. mtullius RE: soccermom13 Dec 23, 2009 06:44 AM

      You're in luck, soccermom13! Not only can you get good prosciutto here, you can get what's been called the BEST prosciutto one can buy in America, foreign or domestic. And it's made in our neighboring state of Iowa. The stuff is called La Quercia, it has won international prosciutto competitions (beating out stuff from Italy), and you can buy it at the Midtown Global Market, among other places (seems like maybe Byerly's actually has it? not sure, but I know I bought some at MGM). I got mine at a little deli at the market, can't remember its name, but I'm sure someone knows....

      There was recently an article about it at Heavy Table:
      http://heavytable.com/prosciutto-maki...

      17 Replies
      1. re: mtullius
        mitch cumstein RE: mtullius Dec 23, 2009 07:43 AM

        Buon Giorno for imported, Seward Co-op has La quercia prosciutto, guanciale and lardo right now. Killer, killer stuff.

        1. re: mtullius
          jfood RE: mtullius Dec 23, 2009 08:04 AM

          fantastic. one of the posters says that broders sells as well.

          1. re: mtullius
            j
            jhojati RE: mtullius Dec 23, 2009 11:41 AM

            Agreed about La Quercia...so good. I recommend their Rossa.

            1. re: jhojati
              s
              soccermom13 RE: jhojati Dec 24, 2009 02:26 AM

              Wow! You guys are the BEST! Thanks for the speedy and extremely helpful answers. I can easily get to any of the places you listed which carry the La Quercia products and I can hardly wait to get there. (But maybe not today---with the snow and wind, this may be a good day for staying inside :0)

              Okay---more questions for you:
              1. When I get the GOOD La Q prosciutto, what's the best way to enjoy it? Just eat a slice plain? Other? And can I eat this without cooking it?
              2. How do you use guanciale?
              3. How do you use lardo?
              4. How do you use rosso?
              5. Has anyone made a field trip to La Q in Iowa? I love making field trips to actually see these places---it's like visiting a shrine for me!

              Again, thank you so much.

              1. re: soccermom13
                k
                keg RE: soccermom13 Dec 24, 2009 04:37 AM

                1. When I get the GOOD La Q prosciutto, what's the best way to enjoy it? Just eat a slice plain? Other? And can I eat this without cooking it? Slice as thin as possible for most uses. Eat it as is. Bard a loin of rabbit or a chicken breast on the grill. Wrap and grill asparagus when asparagus is available locally. Same with melon. Delicious around a fig, grilled or fresh. Julienne thin strips and add to a pasta........
                2. How do you use guanciale? Think bacon. Leaner than bellies.
                3. How do you use lardo? Shave it thin, serve it with Parmigianno Reggiano. Piadina. Chianti.

                1. re: soccermom13
                  t
                  turtlebella RE: soccermom13 Dec 24, 2009 09:11 AM

                  1. Yes! Eat without cooking. I like it on its own, alongside some good cheese, maybe some quince paste, crusty bread. Not all together, mind you. But together with a nice wine this plate is lovely way to spend an evening. You could even share with loved ones and friends, although when I was a single woman I used to make this for myself with some frequency.
                  You can cook prosciutto- I make a wonderful pasta dish with cream, peas & prosciutto, but I would save La Q for eating without cooking.

                  2. I recently had guanicale in a pasta carbonara dish at Craftsman that was very yummy & rich. You should probably go have a dish there. You know, for "research purposes" - enjoy

                  1. re: turtlebella
                    jfood RE: turtlebella Dec 24, 2009 10:14 AM

                    even a half order is worth the trip. lots of guanicale (house-made)

                  2. re: soccermom13
                    cuococattivo RE: soccermom13 Dec 25, 2009 02:41 PM

                    When I think of Guanciale, I think of this dish...
                    . Named for the tiny town of Amatrice, located 100 miles east of Lazio from Abruzzo this dish can be made both with or without tomatoes. Ever since Abbruzzese shepherds begin the tradition of eating this spicy pasta after a day in the chilly mountain air, the cooking process has always begun with the rich smell of a fatty piece of pork bubbling in the pan. This recipe comes from Babbo (one of Mario Batali's restaurant), they use their homemade guanciale, or cured pig jowls, with its distinct pork flavor, to achieve the same rich taste that comforted the shepherds of old.

                    INSTRUCTIONS

                    Serves 4

                    ¾ pound guanciale, or pancetta, thinly sliced
                    3 garlic cloves
                    1 red onion, halved and sliced ½-inch thick
                    1 ½ teaspoons hot red pepper flakes
                    Kosher salt and freshly ground black pepper, to taste
                    1 ½ cups basic tomato sauce
                    1 pound bucatini
                    1 bunch of flat-leaf parsley, leaves only
                    Pecorino Romano, for grating

                    1. Being 6 quarts of water to a boil and add 2 tablespoons of salt.

                    2. Place the guanciale slices in a 12- to 14-inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.

                    3. Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.

                    1. re: cuococattivo
                      c
                      carolita RE: cuococattivo Dec 30, 2009 03:33 AM

                      do you know where to buy bucatini in the twin cities?

                      1. re: carolita
                        k
                        kfhad RE: carolita Dec 30, 2009 04:23 AM

                        I just saw saw it at Cosetta's last week. I know last year I looked for it at Lund's and Jerry's and it was not available. It is also sometimes called perciatelli.

                        1. re: carolita
                          cuococattivo RE: carolita Dec 31, 2009 05:58 AM

                          Try Cossetta's in St. Paul.......let me know!

                          1. re: carolita
                            cuococattivo RE: carolita Jan 2, 2010 10:10 AM

                            Yesterday, to my suprise...I found bucatini at..........CUB FOODS.....it's packaged as their "Culinary Circle" brand....I have not tried it yet.....waiting to pick up some La Quercia guanciale (lol)........yes, I said CUB foods...

                            1. re: cuococattivo
                              c
                              carolita RE: cuococattivo Feb 7, 2010 07:15 AM

                              thanks for the info on the bucatini. i saw it at cossettas yesterday, but at nearly $10 for a pkg,, i passed on it. later i was at the roseville cub, and voila, there was the bucatini by culinary circle ($1.59) yes, a m a z i n g.. had you not told me about it, i would have missed it, so many thanks. haven't tried it yet, but will soon.

                    2. re: mtullius
                      BigSal RE: mtullius Dec 24, 2009 08:33 AM

                      I know that Lund's in Highland Park sells it (La Quercia). Agreed that it is quite delicious. (Meant as a response to mtullius)

                      1. re: BigSal
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                        soccermom13 RE: BigSal Dec 25, 2009 04:37 AM

                        Thanks for this terrific info! And that was a great article at Heavy Table, Mtullius! Also, I found some appealing recipes at the a Quercia site.

                        1. re: soccermom13
                          k
                          kriminalrat RE: soccermom13 Feb 4, 2010 11:48 AM

                          Kowalski's and Byerly's carries La Quercias Prosciutto Americana in 3 oz packs. Surdy's carries the Green label which is organic, acorn fed pigs that get massages daily.

                        2. re: BigSal
                          d
                          diearzte2 RE: BigSal Feb 5, 2010 07:09 AM

                          La Quercia is also sold at the Local D'Lish in the North Loop on 1st Street North

                      2. k
                        kriminalrat RE: soccermom13 Aug 13, 2012 01:47 PM

                        I know this is an old thread but Costco carries La Quercia now. Has to be the deal of the century.

                        7 Replies
                        1. re: kriminalrat
                          b
                          BigE RE: kriminalrat Aug 14, 2012 01:45 PM

                          Wow...well noted.

                          1. re: kriminalrat
                            g
                            getgot211 RE: kriminalrat Aug 14, 2012 05:30 PM

                            What quantity does it come in?

                            1. re: getgot211
                              k
                              kriminalrat RE: getgot211 Aug 15, 2012 06:19 AM

                              $9 for 9 ounces. I usually see it for $7 for 3 ounces so this is a great deal.

                            2. re: kriminalrat
                              s
                              soccermom13 RE: kriminalrat Aug 16, 2012 03:12 AM

                              Which Costco? Sometimes the stock varies from store to store. And thanks for this great bit of info!

                              1. re: soccermom13
                                k
                                kriminalrat RE: soccermom13 Aug 16, 2012 06:33 AM

                                EP

                                1. re: kriminalrat
                                  s
                                  soccermom13 RE: kriminalrat Aug 18, 2012 03:37 AM

                                  Hey Kriminalrat,
                                  Thanks for this info. "My" Costco is the one in Maplewood. If I can't find it there, I'll pack a lunch for the journey and make the trip to EP ;0)

                                  1. re: soccermom13
                                    s
                                    soccermom13 RE: soccermom13 Aug 20, 2012 04:32 AM

                                    St. Louis Park Costco has it too. They also carry La Quercia's pancetta.

                            3. c
                              ChancesR RE: soccermom13 Aug 13, 2012 09:47 PM

                              Whenever I'm at the airport I eat a prosciutto and pecorino sandwich at Surdyk's Flights. It is outstanding. Not sure who makes it or if you can get it at the main location in Nordeast.

                              1. The Chowhound Team RE: soccermom13 Aug 23, 2012 10:26 AM

                                A discussion on how to tell the difference between good prosciutto and not so good prodsciutto has been split to the General Topics board. Follow that discussion here: http://chowhound.chow.com/topics/864787

                                1. j
                                  JimGrinsfelder RE: soccermom13 Aug 23, 2012 05:19 PM

                                  Collecting them up in one reply:

                                  Buon Giorno, Lilydale
                                  Broder's, SW Mpls
                                  Surdyk's, NE, Mpls
                                  Cosetta's, St. Paul
                                  Clancy's, Linden Hills (SW Mpls)
                                  Kramarcyzk's, NE Mpls

                                  1 Reply
                                  1. re: JimGrinsfelder
                                    s
                                    soccermom13 RE: JimGrinsfelder Aug 24, 2012 03:03 AM

                                    Thanks, Jim. We can add Costco to this list now too :0)

                                  2. b
                                    BigE RE: soccermom13 Aug 24, 2012 08:21 AM

                                    Not sure of the current availability, but I've gotten La Quercia prosciutto at Heartland market before. Price wise (~$18 a pound), it was quite reasonable, and being that is was cut from the primal, the quality absolutely blew away the prepackaged stuff. I know Lenny is making his own stuff now, so LQ might be gone, but definitely pick some up if you see it there.

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