Prosciutto di Norcia IGP: What It Is and Where to Buy It

Prosciutto di Norcia IGP: Origin and Characteristics

Prosciutto di Norcia IGP is an aged dry-cured ham made from the fresh legs of heavy adult pigs. Boars and sows are excluded. The breeds generally used are Large White and Italian Landrace, Duroc or other selected breeds compatible with the Italian heavy pig. Salting uses medium-grain sea salt and modest amounts of pepper, and it is the pepper that gives the light spiced aroma.

The production area covers land above 500 meters of altitude in the municipalities of Norcia, Preci, Cascia, Monteleone di Spoleto and Poggiodomo. The climate of this area is part of the production cycle. Clean air, woods and mountains that hold back humidity from the sea create a balance between temperature and humidity suited to aging.

The production rules set some recognizable features:

• rounded pear shape and no trotter;
• weight normally not less than 8.5 kg;
• sugna, a paste of fat, salt, pepper, flour and natural flavorings that protects the exposed part of the rind and keeps the inside soft;
• compact slice, from pink to red;
• savory but not salty flavor and a lightly spiced aroma.

The prosciutto goes on sale after at least 12 months of aging. The IGP (Protected Geographical Indication) was registered in 1997 and is protected by a Consorzio di tutela, a protection consortium that promotes production and guarantees its quality in line with the production rules. The mark shows that the product is inspected and has passed the required checks.

The History of Prosciutto di Norcia and the Norcini

The origins of prosciutto di Norcia seem to date back to Roman times. Marcus Porcius Cato, known as Cato the Censor (234-149 BC), described in De agricultura the process of salting and preserving hams. The process, almost a set of production rules, fits the prosciutto made in Norcia well. A legend credits the Sabines, ancient inhabitants of this land, with the first techniques for processing pork. Norcineria is then said to have reached excellence with the Benedictine monks, who brought knowledge of food preservation.

An important role is also attributed to the Abbazia di Sant'Eutizio, an abbey founded in the 5th century. According to tradition, the monks raised livestock and developed refined techniques for processing and aging pork. In the Middle Ages norcineria became a leading economic activity, and the guilds of the norcini of Norcia and Cascia were founded, guaranteeing that the work followed the traditional recipe.

The norcini's work was seasonal. The pig was raised at home and slaughtered once a year, in winter (usually in January), so the meat was processed in the cold. The cured meats then aged in cellars. Eating followed the maturing times, and the prosciutto, which needs the longest aging, was the last to be eaten.

The trade was learned through apprenticeship. An apprentice started as an errand boy and moved on to skinner, sausage stuffer, butcher, assistant shop clerk and mezzaiolo (half partner), until becoming an independent shopkeeper. During the Fiera di Ferragosto, the mid-August fair, merchants from Rome or Tuscany recruited new apprentices in Norcia. In the Middle Ages the term “norcino” also overlapped with the figure of the surgeon. The norcini, skilled with their hands, carried out minor procedures such as lancing abscesses and pulling teeth.

How to Enjoy Prosciutto di Norcia IGP

The delicate taste of prosciutto di Norcia is best appreciated in thin slices, as an appetizer or a main course. To bring out its spiced aroma, the simplest way is to eat it plain with a slice of traditional bread, such as the bread typical of Strettura. Unsalted Umbrian bread is a typical accompaniment. A drizzle of Umbrian extra virgin olive oil can be added.

The classic pairings are:

• melon and figs, or some kinds of fresh seasonal fruit;
• a board of local cheeses;
• a full-bodied red from the region, for example one from Montefalco.

The prosciutto also appears in traditional recipes, for example with Castelluccio lentils, and can flavor a mountain soup. Among main courses there is pork loin with Sagrantino, prosciutto di Norcia, grapes and prunes. Among appetizers there is a baby spinach salad with Greek yogurt and prosciutto di Norcia, suited to a light aperitivo. Some cooks also use it in baked pasta.

A whole prosciutto should be kept in a cool, dry place. It is a good idea to rub a little oil on the cut surface and cover it with plastic wrap or aluminum foil. It is best sliced by hand shortly before serving and, once cut, stored in the refrigerator.

The page on Sibillini local food products lists other specialties to pair on a board.

Where to Buy Prosciutto di Norcia IGP

The most natural place to buy prosciutto di Norcia is a norcineria, the typical Norcia shop. It sells the cured meats made by the norcini. Besides prosciutto there are sausage, capocollo or lonza, and guanciale. Norcia also produces norcino salami and pancetta.

The IGP prosciutto comes in several formats. It can be whole, boned, in pieces or sliced, loose or vacuum-packed or in modified atmosphere packaging. Anyone who wants to take it home can choose between a whole bone-in prosciutto, suited to a large family or as a gift, and a piece or a pre-sliced pack.

To be sure of buying the IGP product, check that it is labeled as such. The mark guarantees that the prosciutto was made according to the production rules, in the designated area and with the required aging.