The prosciutto of Norcia IGP
Norcia, c 
apitale gastronomy
The flavors of Norcia were imposed on the market due to their quality. Flavors are typical of the mountain, which fit the palate of even the most demanding consumer. The philosophy of the butcher is giving consumers what they want: quality and over with black truffle, the city offers a gastronomic journey rich in valuable nutrients.
The prosciutto of Norcia IGP
We know that there is something in Norcia that never changes: it is rooted and noble art of processing pork, better known as the "butchery". The superiority of the products of the butchery, the taste and genuineness of his hams are the pride of this land.
It is said that nothing is lost and the pig is the case: some parts are eaten fresh, bagged and other seasoned others. The leg is the part where the ham is made, after a long and well taken care of the preparation technique, whose main steps can be summarized as follows: after being cooled, trimmed, toned and massaged, the hams are salted and kept dry in brining about a month.
The salt serves to dehydrate the meat but must be dosed carefully. For the success of this operation, in fact, we must first know the 
'Feeding the pig, but it needs the rest of the animal before slaughter, the temperature of the meat processing division of the body parts and immediate cooling of the leg.
'Feeding the pig, but it needs the rest of the animal before slaughter, the temperature of the meat processing division of the body parts and immediate cooling of the leg. After this first phase, the hams are washed once again well-shaped, seasoned with pepper and garlic and hung for a long period of drying, in a constant temperature. After a period of about seven or eight months, the hams are generally "stucco" in other words, the butcher fills the cracks formed on the leg with the stucco or "Assogna", a product made from grease specially designed for this type of "intervention" for the proper preservation of the ham.
Of course, the aging, the most delicate and decisive for the success of the product, can last for over a year. After twelve months, the hams are fattened and then again, from the thirteenth or the fourteenth, are ready to be marketed. It is no coincidence, then, that the slogan of a well known company Norcia reads "salt and time", these are indeed the ingredients and the secret key that distinguish this product.
Prosciutto di Norcia, additive-free and good in all seasons, is used in diets and sports as it is a food supply that ensures fair and balanced. Until ten years ago it was thought that this meat was notorious for its high fat content, but recent genetic selection and use of feed increasingly lean led scholars to change this reputation. In the ham in particular, the amount of fat was halved and the bogey of cholesterol has now been mitigated. The animals, in fact, are fed on high-activity "anticolesterolica": bran, cereals, grains, legume seeds. It has been scientifically proven to have the ham from Norcia things are much better because the processing and maturation (that prevent more for the transmission of diseases) also changes the nutritional content.
On this basis, Norcia and Valnerina are committed to reach the final typing and promotion of local products, particularly those derived from pork products.
Today also the p 
rosciutto has been awarded the Community PGI, that the mention of "geographical indication", an award that will safeguard from commercial fraud. As explained by the Official Gazette, the brand will cover the hams produced in the towns of Norcia, Preci, Cascia, Monteleone di Spoleto and Poggiodomo, territories having an altitude above 500 m .. To reach this important award, it was necessary to constitute the "Prosciutto di Norcia Consortium", where local producers have converged. Statistical data confirm a production of about eight hundred thousand pieces per year.
rosciutto has been awarded the Community PGI, that the mention of "geographical indication", an award that will safeguard from commercial fraud. As explained by the Official Gazette, the brand will cover the hams produced in the towns of Norcia, Preci, Cascia, Monteleone di Spoleto and Poggiodomo, territories having an altitude above 500 m .. To reach this important award, it was necessary to constitute the "Prosciutto di Norcia Consortium", where local producers have converged. Statistical data confirm a production of about eight hundred thousand pieces per year.