Umbrian Prosciutto is one of the most famous products from the Umbrian pork curing tradition. Similar to the Prosciutto of Norcia it is made with pigs nourished with greater amounts of feed, acorns and vegetables than customarily given to domestically raised pigs. The quality of Prosciutto Nostrano is guaranteed by both the marbling and the consistency of the meat and by its diet during the fattening period. It is customarily sliced by hand and continues to be produced using traditional methods and sold under the name “Prosciutto Campagnolo” or “Prosciutto Contadino”.
Aged pork leg with a characteristic pear shape, covered with pepper in areas not protected by the skin.
Region of Umbria.