Prosciutto di Carpegna becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released April 15, 2010.
Being a product PDO certification requires that the entire production process must be carried out in the Marche region.
The production of Prosciutto di Carpegna PDO is strictly regulated. For example, the processing steps and seasoning must be carried out strictly in the municipality of Carpegna and, in detail, processing should not last less than 13 months. They are also not allowed additives.
Prosciutto di Carpegna PDO has a rounded shape but tending to the plate, with a sufficient layer of fat on the opposite side of the hip; the weight varies between 8.5 and 10.5 Kg, can not be less than 8 and not more than 11 Kg.
The color of the wafer must be tended to salmon pink, with an adequate quantity of solid fat, white outside. And ‘characterized by excellence of the raw materials, skillful workmanship according to ancient recipes, healthy air, curing time prolonged, advanced technologies at the service of an intact craftsmanship.
Prosciutto di Carpegna PDO comes only from pigs with a minimum age of 10 months, born and bred in the Marche, Emilia Romagna and Lombardy and from slaughterhouses carefully selected. The maturing of the ham is over 14 months.
Its taste is delicate and fragrant, suitable to be eaten alone, cut into thin slices by hand.