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Home » Meat » Pork » Ham » Prosciutto » Prosciutto di Carpegna

Prosciutto di Carpegna

Prosciutto di Carpegna is a version of Prosciutto ham made in Carpegna, a town near Montefeltro in the Marche region on the eastern side of Italy. It is raw, but it is eaten uncooked because of the aging process.

The ham ends up roundish shaped. The meat inside is dark pink; the fat is white with a pinkish hue to it. It has a more pronounced flavour than Parma prosciutto.

The pigs have to be raised and slaughtered either in the Marches, or in Emilia Romagna or Lombardy. A fresh ham has salt rubbed into it by hand, and is let rest for a week. It is salted again after 1 week, and let cure for another 2 weeks. Then, the outside is rubbed with a paste of lard, flour and spices, principally ground pepper. The ham is then aged for about 14 months at a temperature not greater than 68 F (20 C.) Quality and progress checked with a needle.

The finished weight is between 19 and 23 pounds (8 ½ and 10 ½ kg.)

Cooking Tips

Serve sliced very thinly.

History Notes

Prosciutto di Carpegna received its European PDO on 2 July 1996.

Other names

Italian: Prosciutto di Carpegna

This page first published: Jun 2, 2005 · Updated: Jun 12, 2018.

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Tagged With: Protected Designation of Origin

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