Prosciutto di Carpegna DOP is made in the pristine nature surrounding the ancient town of Carpegna. This municipality is located in the Marche, wast of the beautiful town of Urbino, in an area without factories and covered with pastures and conifers and broad-leaved tree. It is acorns and the other wild weeds pigs feed on living free-range which make this prosciutto so special.
The fist evidence of the production of prosciutto in this area date back to the beginning of 1400; count Guidantonio of Urbino issued and act ordering that animals and "salted meat" were to be sold exclusively on Monday in the market of Montecerignone. Salt, a central ingredient in the making of prosciutto was deemed so important in the area that, when some local saltworks were sold to the Republic of Venice in mid-1400, the county of Carpegna retained the right to use the salt.
Prosciutto di Carpegna DOP comes from the thighs of pigs weighing at least 20 kg; they are squeezed to get rid of blood, covered in salt and left it to strain for three weeks. After that, prosciutto is washed, seasoned with pepper and put to age. The resulting flavor is sweet and delicate. It is also possible to find a particularly scented version, the Ghianda, which is aromatized with special spices.
This prosciutto can be enjoyed raw, but by hand or machine, or as an ingredient to many different recipes such as pasta, soups, crepes or in the classic dish with melon.