Prosciutto di Rocchetta*

Prosciutto di Rocchetta is a type of cured ham that is produced in the Campania region of Italy. It is made from the hind leg of the pig and is cured with salt and other seasonings for several months. The result is a delicious and flavorful ham that is enjoyed by many people in Italy and around the world.

The production of Prosciutto di Rocchetta is centered in the towns and communes of Rocchetta e Croce, San Gregorio Magno, and Sant’Angelo a Fasanella in the province of Salerno. The ham is made using traditional methods that have been passed down through generations of producers in the region. The pigs used to make the ham are raised in the area and are fed a diet of grains and other natural foods.

Prosciutto di Rocchetta has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This designation is given to foods that are produced using traditional methods and have a unique flavor and cultural significance. The specifications for Prosciutto di Rocchetta include a minimum curing time of 12 months and a maximum weight of 10 kg.

One popular recipe that uses Prosciutto di Rocchetta is a simple pasta dish called Spaghetti alla Carbonara. To make this dish, cook spaghetti in boiling salted water until al dente. In a separate pan, fry diced Prosciutto di Rocchetta until crispy. In a bowl, whisk together eggs, grated Pecorino Romano cheese, and black pepper. Drain the pasta and add it to the pan with the Prosciutto di Rocchetta. Remove from heat and add the egg mixture, stirring quickly to coat the pasta. Serve immediately.

– “Prosciutto di Rocchetta” (Italian Ministry of Agricultural, Food and Forestry Policies)
– “Prosciutto di Rocchetta” (Slow Food Foundation for Biodiversity)