It’s never easy coming home from a vacation—especially from Italy. There’s truly something special about Italian cuisine; especially the time and care that goes into its creation, and those bold, rich flavors that make our mouths water just thinking about them.
Thankfully, there’s no need to return to the boot-shaped country to taste a certain long-treasured Italian treat. At long last, Prosciutto de Carpegna is available in the United States.
What Is this Proscuitto?
You might already be familiar with Prosciutto di Parma and Prosciutto di San Daniele, two varieties of Italian cured pork that have long been available in the US. Unfortunately, Prosciutto de Carpegna was limited to Italy until recently.
What makes Prosciutto de Carpegna special is the lengthy, intensive methods that go into its production. It can only be produced from certain Italian pigs, Pesante Padano (“heavy pigs”) from the Lombardia, Emilia-Romanga and Marche regions. The pigs must be at least 10 months old before they are butchered. The thighs are then selected, massaged with sea salt, coated in lard and spices and dried in controlled environments. They must be cured for a minimum of 14 months.
Some say the texture of the prosciutto is somewhat elastic; the meat itself is pink and tastes both sweet and salty. It can be sliced and served on top of bread, although it’s often paired with pasta — try it in our creamy prosciutto pasta, prosciutto pasta toss or prosciutto pinwheels. Looking for something lighter? Try using it in prosciutto bundles.
Where Can I Buy It?
Fratelli Beretta, an Italian charcuterie brand known for its salami, antipasti and yes, prosciutto, is selling the ham in the United States. Both a whole leg and a 3-ounce serving of sliced meat are sold at the company’s retailers.
You’ll be able to find this delicacy wherever Fratelli Beretta products are sold, including department and grocery stores like Costco, Meijier, Tops and more.
The post Prosciutto de Carpegna Is Available in the US, and Our Mouths Are Watering appeared first on Taste of Home.
Emily Hannemann