Prosciutto di Norcia IGP is a raw and cured charcuterie product, made with meat from legs of large Italian pigs.
The production area for Proscuitto di Norcia IGP is limited to the communities of Norcia, Preci, Cascia, Monteleone di Spoleto and Poggiodomohe, all located within the province of Perugia, in the central region of Umbria. The proscuitto has a characteristically rounded pear shape with a weight of 8.5 kg. It has a pinkish-red colour, with a savoury and slightly spicy flavour due to the addition of pepper during the curing process.
The prosciutto is best eaten on its own in thin slices accompanied with typical Umbrian products, such as Roccaccio cheese. It should ideally be paired with full-bodied red wines from the region, especially Rosso di Torgiano DOC.