Prosciutto Amatriciano

Prosciutto Amatriciano is a dry-cured ham produced within a defined zone of the Province of Rieti, Lazio. Its specification mandates a traditional long-trimming method that leaves a large part of the front face of the leg uncovered, producing a pear-shaped ham with a minimum weight of 8 kg and a minimum maturing period of 12 months from the date of salting.

About this designation

Prosciutto Amatriciano holds PGI status, registered on 29 June 2009 under file number PGI-IT-0780 (eAmbrosia identifier EUGI00000013869). The production area comprises twenty-two named municipalities in the Province of Rieti, all lying at a maximum of 1 200 m above sea-level, including Amatrice, Accumoli, Antrodoco, Cittaducale, Leonessa, Rieti, and others listed in the specification. Every stage from receipt of raw material through maturing and marking must take place within this area. The raw material is exclusively the fresh leg of Italian Large White and Landrace traditional breeds, offspring of boars of those breeds, pigs bred from Italian Duroc boars, or pigs bred from boars of other breeds under selection or cross-breeding schemes aligned with the Italian herd book for heavy pig production. Pigs are sent for slaughter between 9 and 15 months old. The fresh leg must include a specified set of bones, weigh between 12,50 kg and 16,00 kg, and carry external fat between 15 mm and 30 mm thick including the rind. The finished ham must have a maximum moisture content of 60 % and a minimum protein content of 25 % of the dry matter. Labelling must carry the Community graphic symbol for PGI products, the name followed by the letters 'IGP', and the product logo; the name Prosciutto Amatriciano may not be translated.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 29 June 2009 under file number PGI-IT-0780, eAmbrosia identifier EUGI00000013869.
• The specification requires a traditional long-trimming cut leaving the front face uncovered for more than half the height of the leg — a method the specification identifies as the primary source of the product's specific quality.
• The finished ham must reach a minimum weight of 8 kg and complete a minimum maturing period of 12 months from the date of salting.
• Fresh legs must weigh between 12,50 kg and 16,00 kg, and pigs must be slaughtered between 9 and 15 months old.

Tasting notes

Mountain-aged dry-cured ham from Amatrice (Lazio/Marche border), darker color than Parma, more robust salt-aged flavor with pronounced umami and slight game notes from breeze-aged conditions.

HoReCa use

Sliced for central-Italian salumi boards; used as a component in regional bucatini all'Amatriciana adaptations; paired with mountain pecorino.

Packaging

• whole-leg-bone-in-7-9kg
• whole-leg-boneless-vacuum-5-7kg
• deli-sliced-vacuum-100g