Prosciutto di Norcia PGI
We produce our prosciutto from carefully selected pork of strictly national origin. The meat is trimmed manually, salted and aged with natural ingredients such as salt and spices following the traditions of Umbrian pork butchery and the production regulations of Prosciutto di Norcia PGI.
Prosciutto di Norcia is aged by us in natural air for at least 12 month. Its uniform colour shading in pink and red alternates with the pure white of the fatty parts. Its characteristic aromatic scent is accompanied by a savoury but not salty flavour.
The Protected Geographical Indication “Prosciutto di Norcia” is reserved for aged raw prosciutto that meets the conditions and requirements established by the procedural guideline.
AVAILABLE FORMATS: WHOLE
NUTRITIONAL CHARACTERISTICS PER 100g OF PRODUCT.
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Parameters
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Average values
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|---|---|
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Energy value
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1120 Kj / 268 kcal
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|
Proteins
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29 g
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|
Fats
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13 g
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of which saturated fatty acids
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5 g
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Carbohydrates
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0,10 g
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|
of which sugars
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0 g
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Fibres
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< 0,10 g
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|
Salt
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4,4 g
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It is produced in the municipalities of Norcia, Preci, Cascia, Monteleone Spoleto, Poggiodomo, in areas located at more than 500 meters above sea level.
Our “Prosciutto di Norcia” comes from the thighs of adult heavy pigs from crossed and selected white breed farms. In the salting procedure we use medium-grained sea salt and pepper in modest quantities. This procedure is similar to that of any other prosciutto: it therefore includes two salting phases, greasing and aging (which can reach up to 16 months). It has a typical, slightly spiced aroma and a savoury, but not salty, taste.
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