Prosciutto di Norcia

Prosciutto di Norcia is a dry-cured raw ham produced in five municipalities of the Umbrian highlands, each situated at an altitude of over 500 metres above sea level. When released for consumption it takes a characteristic pear shape, weighs not less than 8,5 kg, and presents a compact cut surface ranging in colour from pink to red, with a typically slightly spicy aroma and a savoury but not salty taste.

About this designation

Prosciutto di Norcia holds PGI status, registered under file number PGI-IT-1554 and eAmbrosia identifier EUGI00000013335, with EU protection dating from 13 June 1997. The production area is confined to the municipalities of Norcia, Preci, Cascia, Monteleone Spoleto and Poggiodomo, all situated at an altitude of over 500 metres above sea level. Both the production and curing phases must take place within this delimited area. Raw material is restricted to legs of pork from Italian Large White and Landrace traditional breeds as improved by the Italian herd book, offspring of boars of those breeds, pigs bred from Italian Duroc boars as improved by the Italian herd book, and pigs bred from boars of other breeds or mixed-breed boars intended for the production of heavy pigs. Pure-bred Belgian Landrace, Hampshire, Piétrain, Duroc and Spotted Poland pigs are expressly excluded, as are pigs with porcine stress syndrome. The feed specification requires that grain accounts for not less than 45 % of dry matter for pigs between 30 and 80 kg live weight, rising to not less than 55 % of total dry matter for pigs over 80 kg live weight. The combined use of whey and buttermilk must not exceed 15 litres per pig per day. At release, the product bears a branded mark bearing the indication 'Prosciutto di Norcia', accompanied by the words 'Indicazione geografica protetta' or the initials 'IGP'. The Consorzio di Tutela dell'IGP Prosciutto di Norcia, based in Norcia, is the applicant group responsible for the designation.

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

Distinctive facts

• Registered as a PGI on 13 June 1997 under file number PGI-IT-1554 and eAmbrosia identifier EUGI00000013335.
• Production is confined to five named municipalities — Norcia, Preci, Cascia, Monteleone Spoleto and Poggiodomo — all at over 500 metres above sea level.
• At release for consumption the ham must weigh not less than 8,5 kg and present a characteristic pear shape.
• Pure-bred Belgian Landrace, Hampshire, Piétrain, Duroc and Spotted Poland pigs are expressly excluded from the raw material.

Tasting notes

Umbrian mountain-aged ham, characteristic pear shape, deep rosy meat with firm texture, intense salt-aged savor, robust mountain character with slight herbal/woodland notes.

HoReCa use

Sliced for Umbrian antipasto boards; paired with pecorino di fossa and Norcia black truffle; centerpiece of Norcineria charcuterie tradition.

Packaging

• whole-leg-bone-in-8-9kg
• whole-leg-boneless-vacuum-6-7kg
• deli-sliced-vacuum-100g