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Prosciutto di Norcia I.G.P. - Cose del Posto

PGI Norcia ham

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The area of origin of Prosciutto di Norcia PGI is that of municipalities of Norcia, Preci, Monteleone di Spoleto and Cascia . The altitude always higher than 500 meters creates particular climatic and environmental conditions that play a decisive role in the curing process.

Prosciutto IGP di Norcia

  • Processing of Norcia IGP Ham : As our Salami Artisan recalls, the processing requires that the thigh fresh comes salty a first time with sea salt; after about 5/6 days a second salting is carried out and, after about 15 days, it comes desalinated and placed in pre-rest cells. After about 10 days the grooming (cleaning of the hip and various aesthetic imperfections) and storage in cold storage. After 100/120 days, the ham is washed and put in a drying room for about 1 week, after which it is taken to the pre-curing rooms. Once the product has reached a certain weight loss, a first is done greasing (this work consists in covering some parts of the ham with some fat). The ham is stored again in the curing cells until it is completely ripe. At the end seasoning the product is checked and a final grouting is carried out. Therefore the minimum guaranteed seasoning is 12 months.
  • Features : The appearance when cut is bright red to light red with little presence of infra and ultramuscular fat, pure white subcutaneous fat with light pink veins, compact, without lines of detachment between the layers and well adherent to the underlying muscular surface, with an intense aroma and spicy flavor, enhanced with a rather thick cut of the slices.
  • Recommended combinations:it is the typical product of the butchery tradition to be consumed at any time of the day. Appreciated in the creation of tasty and rich in flavor appetizers both alone and in combination with various types of fruit or other cured meats andCheeses medium-aged in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent second courses. It is excellent to be enjoyed with bland bread, withEaster cheese pizza , also paired with soft cheeses or cooked grass. We recommend accompanying it with oneBeer double malt. Want to know more Click on ours BLOG, you will find suggestions, curiosities and much more.

Data sheet

SIZE : About 9 kilograms.

SPECIFIC NOTES: Protected Geographical Indication (I.G.P.) of the European Union. The area of origin is that of the municipalities of Norcia (the city of Brancaleone), Preci, Monteleone di Spoleto, Poggiodomo and Cascia. The altitude always higher than 500 meters.

ORGANOLEPTIC CHARACTERISTICS: Seasoning: at least 13-16 months; slightly spicy aroma, savory but not salty flavor.

INGREDIENTS: Pork leg, salt, natural flavors. Sugna: pork lard, rice flour, salt, natural flavors.

ADDITIVES AND PRESERVATIVES: Nobody.

METHOD OF STORAGE: Cool and dry place

AVERAGE DEADLINE: 365 days.

NUTRITIONAL INFORMATION: In ham the proteins are of high quality, rich in essential amino acids and therefore with high nutritional value. During maturing, the enzymes, which are rich in the lean part of the ham, determine a protein predigestion process: the proteins are progressively broken up making the individual amino acids available: good proteins immediately available. It has a good content of easily assimilated iron, but also phosphorus, potassium, zinc and selenium.o.

Distributed by: Fratelli Pambuffetti di A. S.n.c. - Foligno (PG).

Nutritional values per 100 g: Calories 314 kcal / 1308 kj; 0 carbohydrates; of which sugars or fats 21.5; saturated fat 10.9; proteins 30.1; rooms 5.5.