The consortium
Contacts
Consorzio Prosciutto di Carpegna DOP
Piazza Conti, 8 - 61021 Carpegna, PU
info@consorzioprosciuttodicarpegna.it
The production of Prosciutto di Carpegna PDO requires the use of thighs from pigs slaughtered at a minimum age of 10 months. Upon arrival, they must have a weight not less than 12 Kg and within 24 hours, after a careful selection of suitability, the conforming thighs can begin the production process.
| Massage | Prepares the raw material for the subsequent salting phases |
| Salting | Can occur with saturated salt or in two distinct phases |
| Desalination, hanging, and rest | First in ventilated cells and later in static cells |
| Washing and drying | After washing at 38°-40°, the meat is taken to the "drying cell" where nozzles suck and emit air simultaneously |
| Pre-seasoning | The temperature is gradually lowered, and the hams are transferred to the specific pre-seasoning cell |
| Plastering | The portion not covered by the rind is covered with a mixture based on rice flour, fat, and a blend of aromatic spices |
| Seasoning | Phase that must extend at least until the completion of the 13th month from the beginning of processing |
| Branding | After 14 months and the appropriate checks, hams that meet the requirements set by the Disciplinary are branded with the Consortium's mark |
The production phases respect the traditional alternation of the seasons, as per peasant memory: the first period of cold drying is followed by the subsequent phases of seasoning at a higher temperature.
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