Prosciutto di Carpegna DOP and Prosciutto di Norcia IGP
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Introduction
Here we are continuing our introduction of Italy's 155 Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta) products.
This month we are introducing two typical prosciuttos (hams): the Prosciutto di Carpegna DOP from Marche, and the Prosciutto di Norcia IGP from Umbria.
Prosciutto di Carpegna DOP (Marche)
The color of the lean part of the sliced Prosciutto from Carpegna is salmon-pink, and it's complemented by the right amount of solid fat, which is white with light pink nuances. The perfume is sweet and dolce yet sharp, and the flavor is characteristic, delicate, sweet and fragrant. The San Leo variety is particularly sweet and harmoniously perfumed.
In the production area there are no industrial and / or polluting plants, and the climate is not excessively humid. Both factors contribute to giving the product its typical characteristics.
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The pigs destined to the production of this prosciutto must be raised in the Lombardy, Emilia Romagna and Marche regions only. The transformation and ageing of the prosciutto must be done in the traditional zone of the Carpegna municipality, in the province of Pesaro-Urbino, in the Marche region.
Prosciutto di Norcia IGP (Umbria)
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The Prosciutto di Norcia is a product from the Apennine highlands and is typically pear-shaped. The pig's thigh is left to rest for about one month seasoned with coarse salt. After that, the product is washed in water and carefully dried, then seasoned with black pepper and garlic and left to mature for one to two years. When sliced it reveals red, lean meat. The flavor is intense, yet not salty. The scent is delicately spiced. The pigs are raised in high Apennine ranges, out of the reach of the dump sea breezes.
The production zone includes the municipalities of Norcia, Preci, Cascia, Monteleone Spoleto and Poggiodomo, in the province of Perugia.
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