Recently, I was invited to the official launch of the prestigious Prosciutto di Carpegna PDO in Melbourne at Bar Carolina. The evening celebrated true Italian craftsmanship and culinary excellence.

What is Prosciutto di Carpegna PDO?

Prosciutto di Carpegna PDO is a premium Italian dry-cured ham produced exclusively in the small mountain town of Carpegna in Italy’s Marche region. Protected by PDO (Protected Designation of Origin) status, every leg of ham must be prepared using traditional methods within this designated area, ensuring its authenticity, quality and heritage.

Unlike some other Italian prosciuttos, Prosciutto di Carpegna PDO is gently seasoned with sea salt, pepper, garlic and local spices before being slowly cured in the cool, fresh mountain air. This unique environment gives the ham its delicate aroma, tender texture and subtly sweet, savoury flavour.

With a history dating back to the Middle Ages, Prosciutto di Carpegna PDO is celebrated for its exceptional craftsmanship and is prized by chefs for serving on antipasto platters, wrapping seafood or vegetables, and pairing with fresh cheeses, fruit and crusty bread.

Whether enjoyed simply sliced or incorporated into elegant recipes, Prosciutto di Carpegna PDO offers an authentic taste of Italian culinary tradition.

Is Prosciutto di Carpegna different from Parma ham?

Yes. While both are premium Italian dry-cured hams with PDO (Protected Designation of Origin) status, they differ in where they’re produced, how they’re seasoned and their flavour profiles.

Prosciutto di Carpegna PDO is made exclusively in the mountain town of Carpegna in Italy’s Marche region. It is lightly seasoned with sea salt, pepper, garlic and a blend of local spices before being slowly cured in the cool mountain climate. The result is a ham with a delicate aroma, soft texture and a balanced sweet and savoury flavour.

Prosciutto di Parma PDO, produced in the Parma region of Emilia-Romagna, is traditionally seasoned with sea salt only. Its long curing process creates the distinctive sweet, buttery flavour and silky texture that has made Parma ham famous around the world.

Both are exceptional examples of Italian charcuterie, but Prosciutto di Carpegna offers a more aromatic and subtly spiced character, making it particularly versatile for pairing with seafood, fresh cheeses, seasonal fruit and vegetables. Parma ham, by comparison, is often celebrated for its pure, sweet flavour that shines in simple preparations such as melon and prosciutto or on an antipasto platter.

Ultimately, the choice comes down to personal preference—both showcase centuries of Italian craftsmanship and regional tradition, each with its own unique identity.

Official launch of the prestigious Prosciutto di Carpegna PDO

In Melbourne at Bar Carolina we were treated to a delightful four-course menu, each dish highlighting the versatility and delicate flavour of the Prosciutto di Carpegna. The event began with an Italian aperitif and a grazing table, followed by Burrata cheese paired with prosciutto and basil oil.

The next course featured a rich mushroom risotto with chestnuts and more of the prosciutto, followed by oven-baked barramundi wrapped in Prosciutto di Carpegna, served with mussels and apple cider.

Chef Pieter Buijsse finished the meal with a ricotta cake accompanied by a surprising yet delightful Prosciutto di Carpegna ice cream.

Chef Buijsse spoke passionately about the prosciutto, saying, “As soon as I started working with Carpegna prosciutto, I was impressed by the quality. From the ease of slicing and eating it straight away to using it in our cooking, its beautiful, unique flavour and texture make it a dream for chefs to use. It’s as versatile as it is delicious.”

I couldn’t agree more. The guests, including dear Melbourne restaurant industry friends Cam Smith from 3RRR Radio, and restaurateur Caterina Borsato and I were wowed by the endless possibilities of this product, and I was inspired to create some chef-at-home-style recipes myself, using this exceptional prosciutto.

Here are three simple yet elegant dishes you can recreate at home to experience the magic of Prosciutto di Carpegna PDO:

1. Prosciutto and Prawn Cocktail – see recipe here
   This twist on a classic prawn cocktail is elevated with thin slices of Prosciutto di Carpegna. The savoury notes of the prosciutto perfectly balance the sweetness of the prawns, creating a flavourful, refreshing starter.
2. Prosciutto Caprese in a Glass – see recipe here
   A modern take on a classic Caprese salad, layered in a glass for an elegant presentation. The combination of tomatoes, mozzarella, basil, and the delicate flavour of Prosciutto di Carpegna makes for a light, flavour-packed dish.
3. Prosciutto-Wrapped Whiting with Peas – see recipe here
   For a main course, try wrapping whiting fillets with Prosciutto di Carpegna and baking them to perfection. Paired with sweet peas, this dish is simple yet refined, highlighting the prosciutto’s versatility.

For those who aren’t familiar with Carpegna, it’s a charming village in central northern Italy. Carpegna, home of the prosciutto, is a small village in central northern Italy, in territory which stretches between Emilia Romagna, the Marche and Tuscany, where its production dates back to the 1400s. For nearly 200 years, the founding family has been upholding the traditional processes, passing them down through the generations. 

The pigs used for Prosciutto di Carpegna are of the Pesante Padano breed, renowned for their succulent hind legs. These legs are carefully massaged with sea salt from the Cervi marshes before being aged for around 20 months under a special coating known as ‘stucco’. This ancient blend of lard, salt, and secret spices, including paprika and pepper, helps to preserve and enhance the prosciutto’s unique flavour. Each leg is then tested by hand to ensure it meets the high standards required for DOP certification.

And now, the exceptional Prosciutto di Carpegna PDO is available across Australia in Woolworths stores, and you’ll find it on the menus of top restaurants around the country. Whether you’re a professional chef or a passionate home cook, I urge you to experience this remarkable product for yourself.

There’s prosciutto—and then there’s Carpegna.
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Media contact Australia
Jo Schultz
Jo&Co
media@joandco.com.au
+61) 0404 730 824