Prosciutto di Norcia IGP is one of the most recognized cured meats of central Italy, produced exclusively within the designated area around Norcia, in the Valnerina district of south-eastern Umbria.

This boneless ham is dry-cured following traditional methods and aged for a minimum of 16 months. Removing the bone makes it practical to slice at home with a standard meat slicer or a sharp knife, without requiring professional equipment.

Appearance: compact, with a characteristic balance of deep rose-coloured lean meat and white fat.

Aroma: typical of slow-aged Norcia ham, subtly spicy with a distinct hint of garlic, derived from the spice blend applied during curing.

Flavour: savoury, never overly salty, with a clean finish.

Weight: approximately 1.7–2.0 kg.

Prosciutto di Norcia pairs naturally with fresh fruit (melon, figs, or plums) and with Umbrian flatbreads such as torta al testo. For a traditional filling, combine thin slices with young pecorino or fresh caciotta.

Serve alongside a structured Umbrian red (Sagrantino di Montefalco or Torgiano Rosso Riserva) or, for a lighter pairing, a crisp Grechetto dell'Umbria.