Prosciutto di Norcia

Prosciutto di Norcia IGP is a cured raw ham produced in the Valnerina valley in Umbria, where the norcina tradition (the art of pork processing) has medieval origins. The term "norcino" derives directly from Norcia and is used throughout Italy to describe a master pork butcher.

The aging process takes place at altitudes above 500 meters, where the cold, dry air of the Valnerina creates ideal conditions. The process lasts at least 12 months, during which the ham develops a sweet and aromatic flavor with a forest-like aroma.

When sliced, it reveals a rosy color with thin white fat, and boasts a slightly more rustic and aromatic taste compared to Parma and San Daniele.