A journey through the delicatessen of Italian salamis: the many differences and characteristic flavours are made possible by the unique climate of each region and by the tradition and history of Italian gastronomy.
Prosciutto Carpegna DOP (Marche)The territory of Carpegna is industrialised and has a very low level of pollution. It is dominated by natural grasslands, conifer forests and rare trees that thrive in environments with low humidity. Together with this micro-climate, the pigs are fed with acorns and wild fauna that give the pork’s meat a special flavour creating this unique prosciutto (seasoned with white wine).
- Prosciutto crudo di Carpegna DOP San Leo (internetbillboards.net)
I am passionate about Le Marche Region in Italy, follow me to discover it.
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