Prosciutto di Norcia Igp
The art of preserving swine meat in the area of Nursine was already famous in the Roman period. The poverty of the agriculture and the inactivity during the cold season favoured the diffusion of breeding and stock farming. These activities allowed for a more rational and continuous usage of the countryside of the Lazio and Umbria regions, which could thus also be used in the winter months. For this reason sheep rearing was sustained by the Republic and by Romans, and later, by the policies of the Pontifical State.
Consumption
It is best to cut the ham in very thin slices, and serve it with some celery leaves and flakes of pecorino cheese: in this way it makes up a delicious and nutritional plate.
Identification
Quality label of Prosciutto di Norcia
To guarantee the authenticity of the product, the rind is fire-branded with the consortium mark and the writing Prosciutto di Norcia IGP.
I.D. card
- Type
- Cold cut
- Description
- The Prosciutto di Norcia has a weight which is not less than 8,5 kg; the slices are pinkish to reddish in colour
- Characteristics
- It has an insipid taste but not salted
- Area of production
- The Prosciutto di Norcia is produced in the traditional area of production which includes the areas of the districts of Valnerina, what matters is that the land is 500 metres above sea level
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1065/97 issued on GUCE 13th June 1997
