Le Marche and Food
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
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Prosciutto crudo di Carpegna DOP San Leo

Prosciutto crudo di Carpegna DOP San Leo | Le Marche and Food | Scoop.it

Prosciutto is one type of ham produced in Italy. This ham is sliced very thin and served uncooked. The Prosciutto di Parma is the most famous but there are actually several different types of prosciutto produced in 11 different regions in Italy. Once the pig is butchered the ham is salted, air cured and seasoned. The methods used to make prosciutto vary, which, in turn, produce different flavors.

In the Marche the most known ham is the Prosciutto di Carpegna
This prosciutto is made in the town of Carpegna, Italy and is considered more flavorful due to the abundance of pepper used in the spice and pepper mixture. To make Prosciutto di Carpegna, the pig is raised and slaughtered in Lombardy, the Marches or Emilia Romagna. Salt is rubbed into the fresh ham by hand and left to rest for one week. More salt is rubbed into the ham, and it is then left to cure for two weeks. After two weeks, the outside of the ham is rubbed with a mixture of pepper, spices, flour and lard. The ham is then left to age at a temperature of 20 degrees Celsius for 14 months.

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The ‘pinnacle of porky products’ from Le Marche

The ‘pinnacle of porky products’ from Le Marche | Le Marche and Food | Scoop.it

The Marche region of central Italy is a surprisingly beautiful but unknown part of Italy and for a while we have been looking for a supplier of traditional Le Marche charcuterie. Last month we visited three producers on a trip to the region and we were won over by the Passamonti family at their salumeria in Monte Vidon Combatte, a small hilltop village 10km from the Adriatic coast at Pedaso.

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