La Quercia Founders Herb and Kathy Eckhouse consider this to be their best prosciutto, and it is what they eat at home.  At Slow Food Nation, they offered this Prosciutto Green Label in a Taste Workshop, and one of the participants said that "this is the kind of prosciutto an Italian would get down on the floor and cry for, it is so good."

Steve Jenkins, cheese expert and author of The Cheese Primer and The New American Cheese wrote, “Best damn prosciutto I ever tasted in my life (55 years), and I’ve been around the Italian block so to speak.”

Selected by Chef Wolfgang Puck for the menu at the 2008 Academy Awards Governor’s Ball, it is the first (and only) organic prosciutto commercially available in the USA .  Like all of the artisanal delicacies made by Iowa 's La Quercia, it is crafted from  humanely raised, antibiotic-free pork.  The pork for Green Label Organic Proscuitto comes from Becker Lane Organic Farms, where it is pasture raised, Berkshire cross, and certified organic pork.