Prosciutto di Carpegna PDO: Protecting the authenticity of one of Italy’s most treasured gastronomic delicacies

The Prosciutto di Carpegna Consortium gathered media and trade professionals together from the five boroughs of New York City on June 14th. to celebrate the launch of a three-year initiative to promote prosciutto di Carpegna PDO, a raw cured pork celebrated for its unique blend of savoriness and sweetness, and its buttery and soft, melt-in-your-mouth texture and consistency. The focus of the “EU Gem Ham: Prosciutto di Carpegna PDO” campaign is on the American and Australian markets where prosciutto, although recognized, has yet to be a household name.

Prosciutto di Carpegna has been produced within the verdant valleys of Carpegna in the province of Pesaro e Urbino in the central Italian region of Marche since the 15th century. The unique microclimate of this area, which has been recognized as having the purest air in Italy, is influenced by the Montefeltro Hills that surround it, and the cool breezes coming off the Adriatic Sea.

The first official prosciutto factory was established in Carpegna in the 1960s, and with it, rigorous guidelines governing its production. The manual methods of salting and curing pork established hundreds of years before then carries on to the present day.

In order to bear the Protected Designation of Origin (PDO) label, prosciutto di Carpegna must have been produced from pigs originating from the Italian regions of Marche, Emilia-Romagna, and Lombardy. Prosciutto di Carpegna must be cured for at least 13 months, before being seasoned with a blend of pepper and paprika and left to dry for at least 14 months. This process gives prosciutto di Carpegna its characteristic amber and salmon-pink color.

View from Manhatta 60-stories up.

A three-course dinner celebrating this regional ham was held at Manhatta in New York City. The menu of hors d’oeuvres, appetizer, and main course centered around prosciutto di Carpegna demonstrated that this delicacy can be equally enjoyed alone or as a complement to a range of ingredients.

Salad topped with roasted prosciutto. A medley of crunchy textures.

Halibut wrapped in prosciutto. A beautiful combination of light seafood, and smoky and savory flavors.
A lemon cake with a moist and delicate consistency and subtly zesty flavors.

A trio of wines including a Cava, a Soave Classico, and a Pinot Noir served as aperitifs and complements to the meal.

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