Ascoli Piceno, Marche
Prosciutto di Carpegna DOP is round, with a weight of between eight and ten kilograms, the meat color is pink, white, and pink fat in the muscles may be internal veins. The processing techniques, carried out using all modern technology, have maintained a close relationship with tradition. Salting, hand made and rubbed on the skin around the bones is crucial to flavor the meat and is repeated after one week. Maturing lasts fourteen months, and after a check with the needle of horse bone, those prosciutti which meet the organoleptic characteristics are branded with the logo “Carpegna ham. Today it is produced by pigs raised and slaughtered in the regions of Marche and Emilia Romagna, Lombardy, and has the PDO (Protected Origin Denomination) since 1996.
The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.
The guidelines for calling a cured ham “Prosciutto di Carpegna”—signified by the government-regulated “DOP” designation—are quite strict. The product must come from the Italian pig breed known as pesante padano, or “heavy pigs,” which are found in the Lombardia, Emilia-Romagna, and Marche regions. The pigs must be at least ten months old before butchering, and the ham must be cured, using Cervian “sweet salt,” at least ten months. The prosciutto is coated in a blend of lard and spices, adding to its distinctive flavor.
Prosciutto di Carpegna is now available in the USA:
You Can Finally Buy Prosciutto di Carpegna in the USA, an Italian Treasure, in America.
America just got itself some really good ham.