Prosciutto di Norcia IGP

prosciutto Norcia

Prosciutto di Norcia IGP

Prosciutto di Norcia IGP

The best foods in Umbria

The IGP (Indicazione Geografica Protetta) or the “protected geografical information,” is the slightly less strict of the two denominations which awards the IGP seal to products from specific regions of Europe. The IGP acronym guarantees a product originating from a region or a country whose quality, recipe and characteristics can be traced back to its geographical origin. At least one production and/or processing phase must take place in the designated origin of production for the product to qualify.

In Umbria , among the IGP products,  there is the Prosciutto di Norcia .

The traditional production area of the Prosciutto di Norcia includes some villages in Valnerina, placed in an altitude above 500 meters, as Norcia, Preci, Cascia, Monteleone Spoleto and Poggiodomo; it has been identified as the origin area of the experts masters in the cutting pork for the preparation of sausages, are called “butchers”.

Prosciutto di Norcia IGP, considered the best of local production, is obtained with hams from heavy pigs initially trimmed and shaped pear-shaped, and then dry-salted with salt for about three weeks. After this period are desalted and season with pepper and possibly other flavorings. After a period of drying, the duration of about two months and a half, in which the ham undergoes a slight smoking. To protect the parts not covered by the rind, the legs are massaged with a mixture of lard and flour. After a long period of curing, the ham is ready to be eat. When sliced Prosciutto di Norcia IGP  is red-pink color; its smell is delicate and slightly spicy; the flavor is full, moderately salty and sweet. Whole is preserved in cellars or fresh local; when sliced it is advisable to cover the exposed part to protect it from the air and consume the slices throughout the day.