The raw ham of Carpegna Dop San Leo, without bone, aged 16 months, 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 hogs of pigs born, reared and slaughtered in the Marches, Emilia Romagna and Lombardy.
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 tend to be salmon pink, with an adequate quantity of solid fat and pinkish white on the outside.
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.
Since 1996 Prosciutto di Carpegna has won the DOP recognition for its unique characteristics, derived both from the microclimate of the territory and from the rigid choices in production.
Prosciuttificio di Carpegna
Via Petricci 61021
Carpegna (PU)
Telefono: +39 0722 77521
E-mail: [email protected]
