Carpegna is an approximately 1.700-inhabitant small village in the heart of the Montefeltro hills, in the Northern part of Marche Region, Pesaro Urbino province.
The Prosciutto di Carpegna DOP received its designation of origin protected in 1996, after almost 600 years of history.
The meat comes from pigs born only in 3 Italian Regions. Marche, Emilia Romagna, Lombardia.
The pigs are from 3 main varieties of Italian origin. Large White, Landrace and Duroc.
Pigs are butchered when they are 10 months old, defined H-Heavy. This means that their weight is in between kg 110,1 and kg 168.
The final product enters the market never before 14 months of ageing. But we can also find Prosciutto di Carpegna DOP at 16 and even 20 months of ageing.
It is important to underline that, apart from the meat, Prosciutto di Carpegna can only have 3 more natural ingredients. Cervin sea salt, a coating from lard and spices. Not even a scent of chemistry is allowed in its production.
— Enjoy Marche