The raw ham of Carpegna Dop San Leo matured for 16 months, dasl delicate and characteristic flavor, a recognized goodness.
Carpegna has always been a pig breeding area because it is rich in oak trees that provided the food base for the animals.
It is produced exclusively with pork legs born, reared and slaughtered in the Marche, Emilia Romagna and Lombardy regions.
For centuries the salting takes place with salt from the salt pans of Cervia. Slicing with pork fat and natural flavorings is still strictly hand-made by a family of specialist artisans.
The delicate and fragrant taste of Carpegna Prosciutto derives from the quality of the raw materials and the skill of those who work them, suitable to be tasted alone; provides strictly hand-cut.
The color of the slice must be basically a characteristic red interspersed with the white of the fat
Average Nutritional Values per 100g of product
Energy 1179 kJ 283 KCal
Fat 19 g of which saturated fatty acids 6.6 g
Carbohydrates 0 g of which sugar 0 g
Protein 29 g
Salt 5 g
Gluten-free product
Prosciutto di Carpegna PDO
Forged by history, shaped by nature, preserved by the Beretta family.
Prosciuttificio di Carpegna
Via Petricci 61021
Carpegna (PU)
Telefono: +39 0722 77521
E-mail: [email protected]
