Prosciutto di Norcia

Appearance & taste

The ham has a typical pear shape and, when it receives its mark, weighs at least 8.5 kg. The cut surface is compact and pink to red. It has a slightly piquant aroma and tastes savoury but not salty.

Its identifying mark is a fire brand with a logo and the lettering “Prosciutto di Norcia IGP”; another means of identification is possible alongside it or in its place. The ham is also sold boned, in pieces or in slices, in which case it is packaged, sealed and labelled. On boned ham and on pieces the mark must remain visible.

Production

The ham is produced and air-dried in the defined area. The single document gives no further details of the method; according to the specification, the traditional methods are still used today.

Origin & history

The area covers the parts of the municipalities of Norcia, Preci, Cascia, Monteleone Spoleto and Poggiodomo that lie higher than 500 m. High mountain ridges keep out the humid sea air, and the predominant limestone lets rainwater drain away. According to the specification, these conditions are particularly favourable for drying and ripening ham.

According to the specification, the area around Norcia was already famous in Roman times for its methods of preserving pork. Because of the meagre mountain agriculture and the enforced idleness in winter, the inhabitants specialised in livestock farming as early as the Roman Republic and Empire. At the time of the Papal States, the farmers knew the anatomy and slaughter of pigs and the processing and preserving of the meat in detail, and sold salted and air-dried ham in the surrounding area.