Prosciutto di Carpegna DOP is the passion for an ancient craft made of tradition and handed down from generation to generation. It is the fruit of a rigorous selection of meats and of strict choices in processing and curing. Only three regions supply the heavy pigs: Marche, Emilia-Romagna and Lombardy.
Every stage of production is designed to retrace the traditional cycle of the seasons, just as in age-old country custom: a first phase of cold drying is followed by later stages of curing at warmer temperatures.
The result is a unique ham, a perfect balance of softness, sweetness and aromatic notes. The special larding still follows the original medieval recipe, untouched: to the fat and salt is added a secret blend of spices.
Finally, fourteen is the minimum number of months of curing required for Prosciutto di Carpegna DOP, during which the ham takes on its characteristic bouquet of scents, gathering all the aromas of Montefeltro.
At the end of curing, and after a careful conformity check, the ham is fire-branded with the Consortium’s mark, thus becoming a Prosciutto di Carpegna DOP in every respect.
