Prosciutto di Carpegna
Certified DOP from Italy. Prosciutto di Carpegna can only be produced with the Italian pig breed Pesante Pedano “heavy pigs.” Part of the DOP regulations require the use of the sweet salt from Cervia, Italy and the pork must be cured a minimum of 14 months, however it is usually left to cure for about 20 months to achieve optimal flavour and texture.
Tasting notes are: sweet, nutty, delicate, and pure. Best enjoyed sliced thin. Made without preservatives and additives leaving the flavour up to time and the salts of Italy.