Prosciutto di Carpegna DOP can only be produced from the Italian pig breed known as Pesante Padano or ‚Äúheavy pigs‚Äù which hail from one of three regions: Lombardia, Emilia-Romagna and Marche. Cured with sweet sea salt from Cervia, rubbed with lard, paprika, flour, and pepper, and aged among the hills of the Montefeltro, the sweet, aromatic flavor and delicate texture is influenced by mountain air and the salty breeze of the Adriatic Sea. For those who are passionate about their prosciutto, there's nothing more showstopping than the whole leg! When sliced thinly by hand, you'll have the chance to taste the complex flavors and textures developed during curing and the melt-in-your-mouth streaks of fat.
Embrace your inner salumiere as you serve straight from the leg, then pair with Pecorino and grissini crackers for your next antipasto board.
This item is prepared by our cheesemongers and ships directly from our salumi & formaggi counter at Eataly Chicago. If you are ordering any salumi & formaggi items, they will ship separately from all other items that you order. To ensure the freshness of your Salumi & Formaggi, this item ships separately overnight with a $35 shipping fee. Orders placed Monday through Wednesday will ship by Thursday of the same week. Orders placed from Thursday through Sunday ship by Tuesday of the following week.