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Discover the world of
Carpegna Prosciutto PDO

ITS HISTORY
It tells us about the fascinating and pure land of Montefeltro and the knowledge of its people. the traditional process of making Prosciutto has been preserved. Carpegna is located between Emilia-Romagna, Marche and Tusceny in the Sassi del Simone and Simoncello Natural Reserve, at the heart of the Montefeltro maintaines. This natural valley, surrounded by the woodland scents of verdant hills and brushed by the salty air of the Adriatic sea, creates a microclimate which is one of Prosciutto di Carpegna’s special secrets.

ITS ORIGIN

The making of Prosciutto di Carpegna dates back to the 1400s, when pigs roaming into the wild of the Simoncello forest and sweet salt from nearby Cervia marshes were used to create a cured masterpiece.

PDO Since 1996, Prosciutto di Carpegna has been granted PDO recognition for its unique characteristics, which derive from both the area’s microclimate and rigorous production choices. This is our selection of Carpegna PDO, proposed in 16, 18 and 20 month maturations, for an authentic journey into the heart of Monfeltro.
ITS ARTISANAL PRODUCTION PROCESS
Legs are rigorously selected and massaged with sea salt from Cervia before being hung to cure for a minimum of 20 months.
The special coating, or “Stucco”, is made from an ancient recipe composed of lard, salt, and a blend of secret spices. Today, prosciutto di Carpegna PDO is still made in a single productionplant where ten master butchers are the sole keepers of its secrets and hand them down to new generations.
each Prosciutto is tested by hand. at the end of the curing process, each prosciutto is probed with a horse-bone needle and a single butcher declares its suitability to be labeled as Prosciutto di Carpegna PDO. In 1996 Prosciutto di Carpegna gained PDO recognition for these particular qualities inherent in its production method.

ORIGIN
3 Regions: Lombardy, Emilia-Romagna and Marche are the only permitted sources for Pesante Padano, a heavy pig breed
AGING
10 months is the minimum age for slaughtering
CURING PROCESS
14 months is the minimum maturing time required to produce Prosciutto di Carpegna PDO