Prosciutto di Carpegna DOP

Prosciutto di Carpegna DOP

Prosciutto di Carpegna ham is a typical high-quality product that comes from the lands of the marche apennines and, in particular, from the province of pesaro and urbino which is at 750 meters above sea level. This territory is between marche, emilia romagna and tuscany. Due to its geographical conformation, there is a ventilated and healthy microclimate particularly suitable for seasoning meat.

The production of prosciutto di carpegna dop

To produce prosciutto di carpegna, only the best pork legs are used and, in particular, those from "heavy pigs" subjected to controlled feeding and reared in the marche, emilia romagna, and lombardy regions.

1. Choice of thighs and trimming

The thighs are refrigerated for at least 24 hours in order to allow the meat to reach a homogeneous temperature between 0 and + 1 ° c. Once ready, the thighs selected by the experts are trimmed to remove the rind and excess meat. An important criterion for the choice is represented by the shape and size of the thigh, but also by the relationship between lean muscle tissue and fat content. On the thighs, there is also a special branding that will allow, thanks to the date stamped on the rind, the recognition, and the traceability.

2. Salting

Then follows the salting phase, which plays a role of primary importance in influencing the final characteristics of the ham. The thighs are salted using only and exclusively coarse sea ​​salt, first distributed by machine and then massaged by hand on the thighs in order to be able to dose it optimally. Subsequently, the thighs are placed inside a particular refrigerated cell, called " first salt cell ", within which they will remain for at least a week. In this cell, the temperature remains constantly above 0 ° c, while the ambient humidity is high.

After this period of time, the thighs are extracted and cleaned from the first layer of salt, then repeating the operation. Following the second salting, the thighs are returned to the cell, in order to allow the uniform absorption of the salt inside the muscular tissues. Here they will remain, always in a controlled atmosphere, for no more than 11 days.

3. Pressing and pre-seasoning

Once this second resting phase is over, the residues of salt are eliminated from the thighs through careful brushing, helping each other with powerful jets of compressed air if necessary. The thighs are also treated with a particular machine that massages the meat, after which they are hunted and are pressed inside in vertically arranged frames. This pressing period lasts for about two or three days and aims to give the thighs their typical crushed appearance.

The pre - maturation phase begins, a resting period of about two months that takes place in environments where both temperature and humidity are constantly kept under control. During this time the meat gradually begins to lose some of its moisture. In this phase the traditional ligation also takes place in correspondence of the shin the rind is pierced and from the hole, a “choke” rope is passed that allows to hang the ham.

4. Typing, grooming, and grouting

Once the pre-ripening is completed, the hams are subjected to beating and to thorough grooming, which allows the accumulated dirt to be removed and any excess meat to be trimmed. The future hams are almost ready to start the seasoning, but not before having been subjected to a fundamental operation: grouting.

The muscular part of the thighs, lacking the natural protection given by the rind, is "stuccoed" with a mixture prepared with pork fat (lard) and rice flour. This operation is carried out strictly by hand and has the purpose of sealing the meat defending it from oxidation and external agents. Very appreciated to carry out this work are some specialists whose hands have a temperature above the average and which therefore are able to spread the filler efficiently on the thighs.

5. Seasoning

Once the grouting is finished, the thighs are ready to face the last phase: the seasoning. This occurs in particular environments where temperatures are between 15 and 20 ° c, while the relative humidity level is 65-80%. These rooms are periodically ventilated to allow the fresh and dry air of the mountains to enter and come into contact with the hams hanging here.

During the seasoning phase, biochemical reactions ( proteolysis ) take place which leads to the formation of the typical aromas and flavors through the degradation of meat proteins. According to the production regulations, the seasoning must last at least 13 months, although companies usually extend it up to around 16-18 months to further improve the organoleptic qualities of the finished product.

6. Spot welding and branding

About 400 days have now passed since the start of processing, and it is time to test the quality of the hams. To do this, many people rely on experts who, using a thin needle made of horse bone, can understand how the seasoning is proceeding.

The needle is inserted into the meat at five precise points that correspond to the "critical areas" of the ham; horse bone is a porous material that succeeds in retaining aromas and allows the expert to olfactively control the ham. This spot is repeated even before the product is marketed: only hams that pass this rigorous olfactory examination can be branded with the words "prosciutto di carpegna" and be sold.

 The characteristics of Prosciutto di Carpegna D.O.P

When taken to the market, the Carpegna D.O.P ham has a characteristic of round shape, slightly flattened where each leg has a variable weight between 8 and 11 kilograms. When cut, the slice has a beautiful red-pink color, which stands out in fatty parts. The aroma is highly intense, typical of seasoned meat, while the taste is sweet, delicate and very fragrant. The consistency of the slice is tender but at the same time elastic. This ham is also completely free of additives, which means that it is a genuine, natural and healthy product.

The product is easily recognizable by the oval fire marking on the rind, which contains the words "Prosciutto di Carpegna". The product, after removing the external superfluous fat and stucco residues, can also be marketed in the " boned pressed " or " boned/ boneless " types. The ham can also be purchased vacuum-packed, in a modified or pre-sliced ​​atmosphere.

Tips for slicing and tasting the best Carpegna D.O.P 

Experts advise to slice the carpegna ham just before its consumption, to prevent it from oxidizing and changing its flavor. After cutting, the slices must be protected from contact with air using paper suitable for contact with food or film. According to experts, this aspect is far from negligible and varies according to the consumption intended to make the product.

In case you want to taste it alone, it is recommended that when to cut the prosciutto by hand, in slices not more than a millimeter thick, using a suitable knife (with a long and narrow blade) and is well sharpened. It is preferable to follow the orientation of the muscle fibers in order to obtain compact slices. For a virtual challenge to ham cutting! If you opt for the use of a slicer, instead it will be possible to obtain much thinner slices. This type of cut is ideal for sandwich sandwiches since there will be a perfect fit between ham and bread.

It is very important not to remove the fat from the slice since it is this component that gives the ham its sweet taste and its soft consistency. It is better to consume fewer quantities of product, but without losing any of its original flavors.

The prosciutto di carpegna dop is excellent to taste alone, perhaps accompanying it with good homemade bread and a glass of wine. To enhance the characteristics of the product it is recommended with white wine, full-bodied, dry and with an intensely aromatic bouquet. Ideas of creative recipes, try spaghetti, risotto or crepes made with prosciutto of carpegna dop.

This product is extremely digestible since during its long maturation the meat proteins have been split into simple amino acids. For this reason, it can be consumed by everyone: children and the elderly, sportsmen or overweight, people. Furthermore, carpegna ham contains little cholesterol and a fair amount of unsaturated fatty acids, which are useful for the body's well-being. In 100 grams of product, there are about 145 kcal, 27 g of protein and 15 of lipids; if the visible fat is eliminated, the percentage of lipids drops to just 4 g.

 

Prosciutto di Carpegna Deboned Aged 20 Months DOP. Prosciutto di Carpegna owes its fame to the characteristics of the territory in which it is made since centuries. The humid and ventilated air, made sparkling by the sea breeze that comes from the internal lands, makes it possible to produce great cold cuts, whose taste enhances as the seasoning goes by.

Prosciutto di Carpegna has a typical round shape, quite flattened, which allows us to distinguish it from the other Italian hams at the first sight. Along the lateral and lower parts we can find a fat accumulation, which emerges as a large white-grey spot. At the cut, meat has some shade of salmon pink, surrounded by the white fat.

Scent can be both intense, but never too exaggerated, maintaining a certain delicacy that we can perceive at the taste. The texture, instead, is soft and elastic, giving pleasant sensations.

15 pound (6.8 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork leg, salt

Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag

Aging: 20 months

Product of Italy