WHAT MAKES PROSCIUTTO DI CARPEGNA UNIQUE:
ITS HISTORY
It tells us about the fascinating and pure land of Montefeltro and the knowledge of its people.
The traditional process of making prosciutto has been preserved.
The traditional process of making prosciutto has been preserved.
Its microclimate
Carpegna is located between Emilia-Romagna, Marche and Tuscany in the Sassi del Simone and Simoncello Natural Reserve, at the heart of the Monfeltro mountains.
This natural valley, surrounded by the woodland scents of verdant hills and brushed by the salty air of the Adriatic sea, creates a microclimate which is one of
Prosciutto di Carpegna’s special secrets.
Its origin
The making of Prosciutto di Carpegna dates back to the 1400s, when pigs roaming into the wild of the Simoncello forest and sweet salt from nearby Cervia marshes were used to create a cured masterpiece.
Its artisanal production process
Legs are rigorously selected and massaged with sea salt from Cervia before being hung to cure for a minimum of 20 Months.
The special coating, or “Stucco”, is made from an ancient recipe composed of lard, salt, and a blend of secret spices.Today, Prosciutto di Carpegna DOP is still made in a single productionplant where ten master butchers are the sole
keepers of its secrets and hand them down to new generations.
Each Prosciutto is tested by hand. At the end of the curing process, each Prosciutto is probed with a horse-bone needle and a single butcher declares its suitability to be labeled as Prosciutto di Carpegna DOP.
In 1996 Prosciutto di Carpegna gained DOP recognition for these particular qualities inherent in its production method.
The special coating, or “Stucco”, is made from an ancient recipe composed of lard, salt, and a blend of secret spices.Today, Prosciutto di Carpegna DOP is still made in a single productionplant where ten master butchers are the sole
keepers of its secrets and hand them down to new generations.
Each Prosciutto is tested by hand. At the end of the curing process, each Prosciutto is probed with a horse-bone needle and a single butcher declares its suitability to be labeled as Prosciutto di Carpegna DOP.
In 1996 Prosciutto di Carpegna gained DOP recognition for these particular qualities inherent in its production method.
ACCOMPANYING SUGGESTION
Best enjoyed on its own, as a starter or as part of an antipasto with a glass of fruity red Montepulciano or a full bodied white Castelli di Jesi Verdicchio Riserva DOCG.
