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Description |
Prosciutto di Carpegna DOP is round, with a weight of between eight and ten kilograms, the meat color is pink, white and pink fat in the muscles may be internal veins. The processing techniques, carried out using all modern technology, have maintained a close relationship with tradition. Salting, hand made and rubbed on the skin around the bones, is crucial to flavor the meat and is repeated after one week. Maturing lasts fourteen months and after a check with the needle of horse bone those prosciutti which meet the organoleptic characteristics are branded with the logo "Carpegna ham. Today it is produced by pigs raised and slaughtered in the regions of Marche and Emilia Romagna, Lombardy and has the PDO (Protected Origin Denomination) since 1996.
The habit of salting meat in the County of Carpegna is very old, testified in an act of 1407, when the Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in a baroque part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a nice ham in order to protect the production processes.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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