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Prosciutto di Carpegna DOP

Prosciutto di Carpegna DOP

We all know and love Prosciutto di Parma and Prosciutto di San Daniele – two of Italy's most popular cured pork varieties. But now, for the first time ever in the U.S., there's a new prosciutto crudo being brought to the United States – and we think it's heavenly.

Hailing from Italy's central Marche region, Prosciutto di Carpegna is a centuries-old tradition dating back to the Middle Ages. Thanks to Fratelli Beretta, a family-owned Italian salumi producer that has passed down the traditions of Prosciutto di Carpegna for nearly 200 years, this Italian specialty is available in the U.S. – and yes, Eataly is included!

Like many other Italian salumi, Prosciutto di Carpegna comes with its own set of production guidelines and unique flavor profile. Discover what distinguishes this delicate prosciutto crudo from the rest with our guide below!

A LONG, LONG TIME AGO

The origins of Prosciutto di Carpegna date back to as early as the 1400s. During this time, salt curing was a popular technique used to preserve meat, particularly in central Italy where the constant breeze, warm summers, and cool winters provide the perfect climate for curing. Carpegna is a small village located inside a territory that stretches between Emilia-Romagna, Marche, and Toscana.

Fratelli Beretta’s production facility is situated in the heart of the Carpegna territory in the Montefeltro mountains. Day after day, Fratelli Beretta’s prosciutto is tended by hand as it slowly ages according to curing traditions of the area that have been proudly preserved from the Middle Ages and continue to be handed down from generation to generation.

Prosciutto di Carpegna Fratelli Beretta Eataly

HOW IS PROSCIUTTO DI CARPEGNA MADE?

Like other prosciutti, in order for Prosciutto di Carpegna to be deemed certified DOP (refresh your Italian certifications here), it must follow certain production guidelines. Through the centuries, only a few experts have perfected and handed down the art of Prosciutto di Carpegna and guidelines for producing are among the strictest in existence.

Prosciutto di Carpegna DOP can only be produced from the Italian pig breed known as Pesante Padano or “heavy pigs” which hail from one of three regions: Lombardia, Emilia-Romagna and Marche. The Pesante Padano must be at least 10-months-old before butchering. Pork thighs are carefully selected and massaged with sea salt before being left to dry in temperature and humidity-controlled rooms. The pork must be cured for a minimum of 14 months to be considered DOP; however, 20 months is often deemed best for quality.

Today, Fratelli Beretta continues to produce their Prosciutto di Carpegna in a single plant. The sole keeper of their secrets? Ten master butchers, or Maestri Salumai who work to ensure the traditions of this prosciutto live one. To cure their prosciutto, the salumai use the famous sweet salt of Cervia, a small town located on the western coast of Italy. In addition to this unique salt, they have developed a secret coating blend of lard and spices. At the end of the 20-month curing process, they prick each prosciutto with a thin needle along specific points of the leg to test if it is ready. After that, they declare the process complete and label it “Prosciutto di Carpegna DOP.”

WHAT DOES IT TASTE LIKE?

Sweet and delicate, Prosciutto di Carpegna has a pleasantly intense aroma and soft texture. The secret blend of lard and spices lend a delicate scent, while the Cervian sea salt infuses the pork with a lightly sweet flavor. Prosciutto di Carpegna is also free of preservatives and additives, giving it a pure, clean taste. We prefer to slice it paper thin and serve it on its own or atop rustic bread. Get our guide to pairing prosciutto here.

GET A TASTE AT EATALY

Ready to taste this one-of-a-kind prosciutto? You can find Prosciutto di Carpegna DOP at Eataly's Salumi and Formaggi counters, takeaway fridges, and restaurants. Find your local Eataly to get a taste!

Prosciutto di Carpegna Fratelli Beretta Eataly 3