The product
Prosciutto di Norcia IGP
The typical Norcia ham, sweet, slightly sapid
Code:
79201
Country of origin:
Italy - Umbria
Weight:
7,5 kg
Minimum order:
1 piece
| Description | Legs from pigs born and raised in Italy according to the specification of IGP guidelines |
|---|---|
| Appearance | It is a raw ham with a short cut, but with less skin; in this way it absorbes more the salt and the aromas used: garlic and pepper |
| Taste | Sweet, slightly sapid, with a delicate perfum of spices; the taste is long, with notes of dried fruits; the slice is marbled and juicy |
| Maturing | At least 16 months |
| Curiosity | It is produced only with sea salt and spices, garlic and pepper, with no preservatives |
| Our selection | The leg is salted twice in a particolar way called "sale saturo" (saturated salt): legs are covered with salt, the first time dressed with garlic and pepper, the second time just with white salt, with no spices; the leg matures for about 3 months, then it is washed with water and dried for 3 more months; at 6 month age the leg is covered with "sugna" (a mixture of fat, flour, salt and pepper) and then matures for 6 more months; at 12 months the IGP trademark is fire branded on the hams that submit all the requirements |
| Weight | 7,5 kg |
|---|---|
| Packaging | Vacuum packed |
The producer
Poggio San Giorgio - Norcia (PG) - Umbria
Why we chose them
Poggio San Giorgio is one of the ten producers belonging to Prosciutto di Norcia IGP Consortium. It is a modern but artisan company situated on
Agriano plateau, in the area of Norcia: to reach them you have to take a small road in the middle of the countryside and go up to 980 meters of
altitude, among fields and nature. Since 1975 Perticoni family takes care the processing, maturing and marketing of hams. At the beginning the
company was in Assisi, then Daniele and Alessandro decided to move it to Norcia, in their new production plant on Agriano Plateau to combine their
family experience with Norcia traditions. Every week Poggio San Giorgio produces about 1000 legs, half of them dedicated to the production of
Prosciutto di Norcia IGP. At the beginning of June we visited the company and we got really impressed: in a small production they manage to set up
perfectly all the rooms needed for processing hams. A modern plant, provided with external probes that allow the exchange of air to explore the
favourable climatic conditions of the Agriano plateau
From the same producer
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