A product of exquisite excellence has its origin in a territory of central Italy that extends between three regions worldwide renowned for the richness and goodness of their agri-food and gastronomic traditions, namely Emilia-Romagna, Marche and Tuscany, and stems from a centuries -old and unique history made of care, craftsmanship, wisdom and passion.
We are talking about Prosciutto di Carpegna, which is no second best to more renowned types of prosciutto, such as Parma and San Daniele. The seasoning techniques with which this specialty is made date back to the 1400s, and Fratelli Beretta, a family-run Made-in-Italy charcuterie brand with an equally centuries-old history, takes credit for producing it and for being its exclusive importer for United States.
In tasting it, American consumers can allow themselves to be won over by its sweet raw taste, slightly aromatic, its delicate amber hue and an incomparable softness.
The kingdom of this very special prosciutto is undoubtedly Carpegna, the small village within the Marche region where Fratelli Beretta’s factory is located, and where ten master butchers, so-called Maestri Salumai, are still today the faithful and devoted guardians of its secrets.
To age the prosciutto, in fact, the Salumai only use the famous sweet salt of Cervia and the aromatic intensity of an exclusive secret coating mixture made of lard and spices. At the end of a 20-month curing period, these flavor alchemists prick each prosciutto, in a specific spot of the thigh, with a horse bone needle and, finally, officially bestow upon the worthy specimens the designation of “Prosciutto di Carpegna PDO”.
Fratelli Beretta’s Prosciutto di Carpegna is hand-cured, thus preserving its slow artisanal ageing, and keeping alive a history and an experience that have their roots in the Middle Ages, and, nonetheless, they continue to be handed down from generation to generation as if they were the most precious of treasures.