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 1/2 and 10 1/2 kg.)
Cooking Tips
Serve sliced very thinly.
History Notes
Prosciutto di Carpegna received its European PDO on 2 July 1996.