The consortium
Contacts
Consorzio Prosciutto di Carpegna DOP
Piazza Conti, 8 - 61021 Carpegna, PU
info@consorzioprosciuttodicarpegna.it
Such a taste does not arise by chance but is the combination of a set of techniques that marry a unique microclimate, where tradition and craftsmanship have their central point. The special plastering with a secret mix of spices, including paprika, gives Prosciutto di Carpegna PDO an extraordinary flavor, delicately balanced and emphasized by the unmistakable aroma of aromatic notes.
All this is already noticeable from the color and the extremely tender texture of the slice: depending on the seasoning times, it varies between an amber red color and a salmon pink in the leaner areas, where it inherits the light but unmistakable scent of spices throughout the seasoning phase.
Time and nature clearly outline the characteristics of its flavor: the application of a pepper and paprika-based stucco meets the ideal climatic conditions to recognize in Prosciutto di Carpegna PDO those characteristic organoleptic traits that make it inimitable.
Prosciutto di Carpegna PDO reveals all its precious tenderness and aromatic fragrance when tasted. Bread enhances it in its purity, its typical color, and its aroma stimulate every sense from the first encounter with the palate. Prosciutto di Carpegna PDO is also perfect for enriching dishes and appetizers or as an excellent ingredient to create tasty recipes. It then pairs with dry, full-bodied, and smooth wines.
Prosciutto di Carpegna PDO is obtained from the maturation of fresh thighs belonging to the Italian pig breed known as Pesante Padano or “Heavy Pig”. The pigs come exclusively from farms located in the three central-northern Italian regions, certified and authorized by the Control Institute, INEQ.
3
Regions
are admitted for the origin of raw materials: Lombardy, Emilia-Romagna, and Marche
10
Months
the minimum age of the pig before slaughter can occur
12
Kg
the minimum weight that the thighs must have during the slaughter phase
14
Months
the minimum time required for seasoning
1
Branded Mark
the inscription branded «Prosciutto di Carpegna» certifying its origin
Slicing ham is an art, even more so when it is Prosciutto di Carpegna PDO. The techniques are different and vary to suit the taste on the palate that one wishes to have.
From the classic hand slicing with a narrow, long, and well-sharpened knife, following the muscle fibers of the meat to obtain a more consistent slice, to machine cutting, which allows, instead, to enjoy thinner and more delicate slices, in which its incredible tenderness is also enhanced.
In the cutting phase, it is essential to preserve the fat, which during seasoning gives sweetness and softness to the entire thigh. However, it is always advisable to slice Carpegna DOP Ham just before consuming it and then protect it with food paper, to prevent air and light from drying its surface, damaging it, and affecting the final taste.
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