Prosciutto di Rocchetta* is a cured ham linked, in Regione Campania’s account, to the comune of Rocchetta Croce in the province of Caserta. What draws the eye first is not a generic pink slice but a dark-red exterior, finished with sugna after a sealing that uses hot chilli. That combination of place and surface is the reason this ham is worth a closer look: it is a named product with a visible craft, not an anonymous supermarket leg.
The chilli in the stuccatura is more than decoration. It sits in the sugna that coats the outside, so the dark-red rind carries both fat and heat before anyone cuts inward. The butchery cue is equally precise: the ham is sectioned six to eight centimetres from the head of the femur. That short measure from the bone’s head is the practical detail to remember if you are comparing legs or reading a producer’s description—it tells you where the piece is taken, not a cooking method invented for the plate.
Keep the geography tight: Rocchetta Croce, Caserta, as attributed by Regione Campania, without stretching the name across all of Campania. From there, the useful path is simply to look next at how neighbouring Caserta hams are cut and sealed, using that six-to-eight-centimetre femur mark as a ruler rather than a recipe.