Prosciutto di Carpegna

Named after the town of Carpegna, settled in the province of Pesaro e Urbino in the Marche region, this variety of an Italian dry-cured ham is produced by using pigs born, raised and slaughtered exclusively in the regions of Marche, Lombardy and Emilia-Romagna.

With such a long tradition of pig farming and meat curing in the wider Carpegna area dating back to the 15th century, Prosciutto di Carpegna is known to be one of the most prized products of the Marche region. After two saltings, the hams are matured for a period of at least 13 months.

Prosciutto di Carpegna has a distinctively delicate flavor, with a perfect balance of sweet and salty notes, and it is an excellent ingredient for the preparation of dishes such as Risotto del Montefeltro or veal Saltimbocca alla Romana.