Carpegna 16 Months
The classic Carpegna DOP, cured for at least 16 months in the Montefeltro Apennines.
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Carpegna 18 Months
An intermediate curing: 18 months for a rounder flavour and a hint of walnut.
Carpegna 20 Months
The peak of maturation: 20 months that bring out sweetness and aromatic complexity.
Carpegna Tray 20 Months
The convenience of the tray: slices of Prosciutto di Carpegna DOP cured for 20 months, pre-sliced and ready to enjoy.
