Prosciutto di Carpegna

Prosciutto di Carpegna is a matured raw ham produced from hind legs of heavyweight pigs, processed for no less than 13 months within the municipality of Carpegna, Pesaro-Urbino Province, Marche Region. The finished ham weighs no less than 8 kg and presents a salmon-pinkish colour when cut, with a defined range of chemical and physico-chemical characteristics set by the specification.

About this designation

Prosciutto di Carpegna is registered as a PDO under file number PDO-IT-1496, with EU protection granted on 2 July 1996. The eAmbrosia identifier is EUGI00000013376. The applicant body is the Consorzio Prosciutto di Carpegna. All processing and maturing must take place within the census district and administrative territory of the municipality of Carpegna, Pesaro-Urbino Province, Marche Region. Raw material is restricted to fresh hind legs from pigs born, reared and slaughtered in Lombardy, Emilia-Romagna or Marche, belonging to the breeds Italian Large White, Italian Landrace and Italian Duroc, or other breeds or hybrids compatible with the Italian Herd Book for heavyweight pigs. Pure breeding animals of the breeds Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland carrying antithetic traits, with particular reference to propensity to porcine stress syndrome, may not be used. Pigs must have a liveweight of no less than 160 kg ± 10 % and be aged no less than 10 months at slaughter. Trimmed hind legs must weigh no less than 12 kg and must be delivered to the processing plant within 96 hours of slaughter. The total processing period is no less than 13 months. The finished ham weighs no less than 8 kg. Chemical requirements include water content between 57 and 63 %, a salt/water ratio between 7.8 and 11.2, a water/protein ratio between 1.9 and 2.5, and a protein breakdown index of no less than 24 and no more than 31. Pre-sliced and packaged product must be matured for at least 14 months.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-IT-1496; eAmbrosia identifier EUGI00000013376.
• All processing and maturing is confined to the municipality of Carpegna, Pesaro-Urbino Province, Marche Region; no other location is permitted.
• Hind legs must weigh no less than 12 kg and be delivered to the processing plant within 96 hours of slaughter.
• Pre-sliced and packaged Prosciutto di Carpegna must be matured for at least 14 months, one month beyond the standard minimum of 13 months.

Tasting notes

Sweet, delicate Marche dry-cured ham aged 13+ months, light salt level, soft rosy meat, distinct mild aroma without the pungency of Parma or San Daniele, buttery fat layer.

HoReCa use

Sliced thin for antipasto; classic pairing with melon or figs in summer service; layered in panini with mozzarella.

Packaging

• whole-leg-bone-in-9-12kg
• whole-leg-boneless-vacuum-7-9kg
• half-leg-vacuum-4kg
• deli-sliced-vacuum-100g