Our Story

Remember when the world slowed down in 2020? Like many of you, we found ourselves at home, getting creative in the kitchen. Between sourdough attempts and family recipes, Juan Carlos stumbled into meat curing. Early in our relationship, he decided to make something special for Shanta's birthday – a batch of homemade duck prosciutto. Turned out to be more than just a birthday gift.

That's how Poco Pato (meaning "a little bit of duck" in Spanish) was born – alongside our new relationship, fueled by good food and late-night taste tests. Growing up in Peruvian and Vietnamese households, duck was always special occasion food for both of us. We blend these culinary traditions into our curing process, adding subtle notes from both our cultures to create something uniquely ours.

We mix old-school curing methods with our own little twists, making something that's both familiar and surprising. Today, we still make every batch with the same attention as that first one. It's just us, doing what we love: crafting really good duck prosciutto that makes people's eyes light up when they taste it. Whether you're slicing it thin for banh mi or building an elevated charcuterie board, we'd love for you to give Poco Pato a try.

With love,
Shanta & Juan Carlos