The production technique is a particularly long and complicated process. After shapening the joint and removing its skin from the interior, it is dry-seasoned with cooking salt, pepper, garlic and then left to rest for twenty to thirty days depending upon its weight and size.

It will then be rinsed in water and wine and seasoned again with pepper and garlic, hung to dry and lightly smoked.

After about eight months of seasoning the prosciutto passes to the making-up stage, that is to say, it is covered with a mixture of lard and flour and hung in a cool, damp environment, without air conditioning.This process, which allows for no artificial acceleration, has a minimum duration of two years.

Norcia prosciutto meat is rather consistent in texture, extremely flavoursome and a rich dark-red in colour. In order to fully appreciate its fragrance, prosciutto is served in the traditional way: the joint is clamped into a special prosciutto vice and using a long, thin, very sharp knife is sliced into almost transparent strips.

Extraordinarily flavoursome and much sought-after, Norcia prosciutto, when served with slices of log oven-baked local bread forms a gastronomical winning team. It is perfect accompanied by melon or fig, appetizing as a topping for plain pizzas and can also be used in more elaborate dishes.

This text was produced as part of the 'Qualità ed Innovazione nell'Agroalimentare' project by the Perugia Chamber of Commerce.

SUGGESTED LINK
www.prosciuttodinorcia.com