A delicate aroma of spices is the core feature of the Prosciutto di Norcia, PGI since 1997
The Prosciutto di Norcia is a dry-cured ham produced in Norcia, a town in Umbria - hence the name - characterised by a delicate aroma of spices. Its excellence received a Protected geographical indication (PGI) in 1997. It is made in the area of Valnerina with the meat of heavy pigs, which is particularly suitable for the production of many other high-quality prosciutti.
Main features and production of the Prosciutto di Norcia
A Prosciutto is made from a pig’s thigh, cut into a pear shape and dry-salted twice. After resting for 15-20 days, it is rinsed, dried and left to rest for another three-month period. It is then rinsed again in lukewarm water, dried and left to age for at least one year. The aging process is favoured by the ideal climate conditions. At the end of the period, only the prosciutti that meet the standards required by the certifying body - from the farming to the climate monitoring in the meat production - will be branded with a Prosciutto di Norcia mark and deemed ready for sale.