Prosciutto di Norcia

Here in the mountainous Umbria, a region rich in oak forests where the tradition of pig breeding and meat curing dates back to the Roman times, it is said that a good prosciutto needs to 'live through at least one winter and one summer'. This variety of prosciutto is produced in the province of Perugia, namely the town of Norcia and in the Valnerina valley.

There are two types of Prosciutto di Norcia. The widely popular Tipico di Norcia, also known as Salato or Prosciutto di Montagna, is aged for up to 12 months and famous for its intense salty flavor, but the high point of Umbrian charcuterie is actually L'Antico di Norcia, a type of ham matured slowly in the brisk and dry mountain air for two whole years.

The overall quality and consistency of the meat greatly depend on the diet of the animals and the size of the hams. Prosciutto di Norcia has very little fat, and a mild, not too salty flavor. Cut into thin slices, Norcia ham is typically served with bread, some cheese, and best accompanied with white wine, preferably dry and light.