Consorzio di tutela del Prosciutto di Norcia

Consorzio di tutela del Prosciutto di Norcia

Prosciutto di Norcia PGI


In order to know the origins of this Umbrian speciality, we have to go back in time, to when the manual ability of producers meets the ancient methods of production handed down from generation to generation.

Its history, in fact, is rooted in a rural and homely tradition: according to historical sources, pig breeding was a widespread practice in the mountainous and hilly area of the high Valnerina, in the area around Norcia, since Roman times. In fact, thanks to the abundance of forests – in particular, of oak trees and, therefore, of acorns – animals found here all the food they needed for their nourishment.

An ancient history, a combination of manual skills, craftsmanship and secular traditions now inherent in the soul of the place. The processing of pork meat and the manufacture of cold cuts began in the upper Valnerina, in spontaneous form, back in the thirteenth century. The phenomenon seems connected to the surgical school of Preci. The skill of the inhabitants of these places, until then handed down from father to son, became more and more appreciated and required, later developing, therefore, into the figure of the butcher.

As their fame grew, the pork butchers moved from the mountains to the city – first seasonally, then permanently – creating the first pork-butchery workshops. In 1615, the official recognition by Pope Paul V to a Norcina confraternity arrived, sanctioning the fortune of this prosciutto.

Consorzio di Tutela del Prosciutto di Norcia IGP

Sede Amministrativa:
Via Alcide De Gasperi, 16

Sede Legale:
Via Meggiana, 47A
Norcia PG – ITALIA

Cel: 347 9594779
Cel: 338 1510087


Product description

Prosciutto di Norcia PGI is the result of centuries-old traditions, an uncontaminated territory and the passion of generations of pork butchers.

It has a characteristic rounded pear shape with the right percentage of fat and a weight of no less than 8.5 kg. At the end of the curing process, which must be no less than 12 months, the logo of the Protection Consortium is branded on the rind.

The slice is pinkish to red in colour with a savoury, but not salty, flavour. The aroma is characteristic, slightly spicy, because of the presence of modest quantities of pepper.

Product description

Production technique

After slaughtering, the legs undergo refrigeration for 24 hours before being trimmed by “squaring”.

Salting is carried out in two stages, using medium-grain sea salt, after which the legs are desalted and left to rest for a period of two and a half months. Before moving on to the curing phase, the product is washed and dried, the next step is the “sugnatura”, which consists of coating the surface of the pulp and the cracks with lard mixed with rice flour. The curing phase takes place in rooms specially equipped to allow adequate air exchange. The curing period, from salting to marketing, cannot be less than 12 months and for the largest legs it can even go up to 18 months. Once cured, the prosciutto considered ready are branded with the words “Prosciutto di Norcia”.