Prosciutto de Carpegna Is Available Right Now, and Our Mouths Are Watering

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We're adding this prosciutto to our grocery list.

It’s never easy coming home from a vacation—especially when that vacation is to Italy. There’s truly something special about Italian cuisine; those bold, rich flavors make our mouths water just thinking about them.

Thankfully, there’s no need to return to the boot-shaped country to taste one long-treasured Italian treat. Prosciutto de Carpegna is available in the United States right now!

What Is This Prosciutto?

You might already be familiar with prosciutto, a type of Italian cured pork that has 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, intense methods that go into its production. It can only be made 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 this prosciutto is 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 or prosciutto pasta toss. Looking for something more elegant? Build a homemade cheese board with plenty of charcuterie!

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 specialty grocery stores, markets like Eataly and of course, Amazon.

Serve Prosciutto with Old-World Italian Food
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Emily Hannemann
Emily adores both food and writing, so combining those passions as a writer for Taste of Home makes perfect sense. Her work has also appeared in Birds & Blooms and on TV Insider. When she’s not eating peanut butter straight from the jar, you'll find her running or birdwatching. Emily is currently a journalism graduate student at the University of Missouri.