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Norcia IGP Whole Raw Ham with BONE

Name: Norcia IGP Whole Raw Ham with BONE
SKU: PR-INT
Price: 149.90 EUR
Availability: OutOfStock

~~189,90€~~ 149,90€ VAT included

Prosciutto Crudo di Norcia IGP with Bone. You can also buy it with Support, Knives and Video-Training "Become a Samurai of Ham Knife Cutting".

Prosciutto crudo di Norcia is very different from hams such as San Daniele and Parma, thanks to a unique production quality and a full-bodied flavour, which can give its full essence only if cut rigorously with a knife.
All that concerns the seasoning, between 16 and 18 months, and the processing of this sausage are the secrets that allow it to have a flavor that tends to salty but can stop to the point of being also sweet, very tasty, a purely lean conception with little presence of fat, but always remaining very soft to bite and enjoy while it melts in your mouth.

👉 Impress friends and family at your next home or garden party during a barbecue!

~~189,90€~~ 149,90€ VAT includedRead more

You can receive it at home along with the exclusive 👉KIT for knife cutting ( just select it below ) which includes stand and professional sharp knives.
Together with the cutting KIT, you will also receive the exclusive 👉 COURSE for cutting by hand "The mistakes to avoid when cutting a ham with a knife, and how to become a samurai of the cut without ruining the ham even if you have never done it", held in first person by our TONINO.

WEIGHT About 10KG

Sold out

COD: PR-INT Categories: Typical products, Cured meats

Description

Prosciutto Crudo di Norcia IGP with Bone. You can also buy it with Support, Knives and Video-Training "Become a Samurai of Ham Knife Cutting".

All of Umbria is home to countless gastronomic delicacies, but it is at its best when it comes specifically to cured meats. In particular, one of the most famous and loved Umbrian products, not only nationally, but also worldwide, is the prosciutto crudo di Norcia IGP.

Norcia, a small town in the province of Perugia, is known internationally, as well as for St. Benedict, also for being the home of raw ham, which takes its name from the city.

This delicious product boasts the protected geographical indication, precisely PGI, awarded by the European Community in 1997.
Prosciutto crudo di Norcia is very different from hams such as San Daniele and Parma, thanks to a unique production quality and a full-bodied flavour, which is able to return its full essence only if cut rigorously with a knife.

Prosciutto Crudo Whole di Norcia IGP con Osso, defined by many as special, owes its uniqueness to the presence of a historical culture still fully present and respected during the production process, which brings out qualities not found in any other ham. By using our Knife Support and Video Course "Become a Samurai of Ham Knife Cutting" you can enjoy it in the best way.
All that concerns the seasoning, between 16 and 18 months, and the processing of this sausage are the secrets that allow it to have a taste that tends to salty but knows how to stop to the point of being sweet, very tasty, a concept purely lean with little fat, but always remaining very soft to bite and enjoy while it melts in your mouth.

👉 Impress friends and family at your next home or garden party during a barbecue!

~~189,90€~~ 149,90€ VAT includedRead more

Buy it and receive it at home along with the exclusive 👉KIT for knife cutting ( just select it below to add it to your cart ) which includes:

👉 support for knife cutting
👉 professional sharp knives
👉 the exclusive COURSE for cutting by hand "The mistakes to avoid when cutting a ham with a knife, and how to become a samurai of the cut without ruining the ham even if you have never done it", held in first person by our TONINO.

39,90€ VAT includedRead more

By following the exclusive Video available only to those who buy our whole ham, you too will become a true Samurai of the knife cut!

Get to know it and keep it at its best

The territory of origin of this sausage, which we can truly define PREMIUM, needs no introduction.

Umbria is one of the Italian regions that has the most to offer from the point of view of natural landscape but also from the gastronomic point of view, with an eye, of course, to the world of sausages and salami.

Prosciutto crudo di Norcia is perhaps the most illustrative example of the gastronomic excellence of this Italian region, also defined as the green heart of the country.

In Norcia, a small town not too far from Spoleto, over the years the technique in the production of ham has been refined, giving rise to a delicacy famous throughout the world, the raw ham of Norcia.

The territory is very important for the success of the ham, and Norcia lends itself perfectly.

In fact, the climate of the town, nestled in the mountains at more than 500 meters above sea level, favors the aging process thanks to the absence of humid air from the sea.

Behind the inimitable taste of Norcia ham, in fact, there is a very long process of processing and seasoning carried out by the so-called "mastri norcini" (master pork butchers), which has its roots back in time, still maintaining the old traditions.

In fact, the birth of this ham starts from the thigh of adult and heavy pork, which is then trimmed in such a way as to give it the classic pear shape.

Once trimmed, the leg of pork is salted twice dry using sea salt, leaving it to rest in this way for about 20 days.

At the end of these 20 days, defined as the salting period, the leg is left to rest further for a period of 3 months, at the end of which the ham is immersed in warm water and washed, to be then hung for another 3 months, necessary to dry it.

At the end of these three months, the next step is seasoning, which consists of treating the ham with a special mixture of flour, fat, salt and pepper, called sugna, and then leaving it to rest for another six months in special places to mature.

Once the period of the first seasoning has passed, the PGI mark is applied to only those hams that are suitable, after which the leg will be reshuffled with lard and seasoned for another 6 months, after which it will be marketed.

The correct preservation of raw ham of Norcia requires a cool and dry place, not necessarily in the refrigerator and, to be enjoyed at its best, it is advisable to cut thin slices a little before eating them, placing them in the refrigerator for a few minutes.

Prepare, Match and Impress

A gastronomic product such as Norcia ham has no difficulty in being perfectly matched even with very different tastes, creating really interesting contrasts.

In general, the ham is a product that goes well almost everywhere, on pizza, with dairy products, with pasta, with cheese, the precious truffle and in combination with legumes. In short, wherever you put it is good!

In addition, Norcia ham is the perfect partner to be paired with a good full-bodied red wine, even better if typical of the Umbria region, given the large number of wineries, some very famous, in the city of Assisi and in general in the region.

Let's see now some ideas on how to enjoy the raw ham of Norcia, from a more traditional recipe of the Umbrian territory up to more particular combinations. All without ever forgetting to mention the best wines to sip with a good slice of ham.

Between tradition and territory, the brustengo.

The brustengo is a typical recipe of the territory around the city of Gubbio as simple as delicious, in full Umbrian tradition. It is nothing more than a delicious focaccia created from the mixture of water and flour, which will then be embellished with excellent extra virgin olive oil strictly from the area, a grating of pecorino cheese, a truffle and, finally, the protagonist, the ham of Norcia.

All accompanied by a good red wine with a strong intensity such as Sagrantino di Montefalco. This is the perfect match to enjoy a simple appetizer, quick but extremely delicious.

Special baked pasta with pumpkin and Norcia ham

As we have already said the Norcia ham lends itself to the combination with the most varied products, giving that touch of a unique and unmistakable flavor that never goes out of place.

If it is true, however, that a slice of Norcia ham combined with a slice of fresh bread is the most delicious thing, it is equally true that there are recipes that amaze in terms of originality, and this is the case of baked pasta with pumpkins and ham from Norcia.

This not-so-traditional pairing manages to combine in a single dish the sweetness of the pumpkin with the very strong flavor of Norcia's raw ham, all harmonized even more by a hint of sage. It is a very balanced recipe but at the same time refined, easy and quick to prepare.

To put ourselves to the test in the realization of this dish we will first need 500 grams of pasta, preferably schiaffoni type but, in the absence, also large tortiglioni are fine. The list continues with 40 grams of butter, 10 grams of which for the mould, a shallot, a few sage leaves, 400 grams of pumpkin, 200 grams of prosciutto crudo di Norcia, 500ml of whole milk, parmesan cheese, a nutmeg and finally salt and pepper to taste.

By making this easy but effective recipe you will create a really tasty dish, even for the most demanding palates.

Norcia raw ham, the combination in a lunch

The playing field in which prosciutto always wins is that of appetizers. In fact, during a self-respecting Umbrian lunch you cannot miss an appetizer based on ham, salami, cheese, honey and a good red wine.

In fact, Norcia ham goes very well with local cheeses, a good schiacciata and a full-bodied red wine.

Enjoying some delicious slices of Norcia ham, strictly thin and cut with a knife, on a slice of fresh bread together with a slice of pecorino cheese, maybe with a little grating of truffle on top, is the perfect appetizer to prepare the mouth for a first course such as pasta alla norcina, just to stay in that area.

Another popular combination is to eat Norcia ham with the traditional torta al testo, another traditional Umbrian dish. This is just a taste and then you can move on to a good and healthy panzanella, another typical Umbrian dish.

Obviously, it is not a meal worthy of this region if you do not pair it with a wine that blends harmoniously with the meal. Some of the most suitable wines are Montefalco Rosso DOC Rubesco, Rosso Bastardo, or an Arringatore Goretti.

Customer Reviews

What can I say...super! The idea of the place is very original: first a tasting tour of local cold cuts and cheeses, then you choose the sandwich (€5 or €7 depending on the size) and finally you choose the perfect match for everyone's taste; the price also includes a small bottle of water and everything is served in a basket. There are no tables but you can safely eat on the walls in front of the restaurant with a breathtaking view of Assisi. The value for money is excellent and of course you can also buy their products!

Michi B

Very good products, Felix was very kind and very easy-going, especially during the tasting, he described with simple and clear words every single product! Note of merit also to the place, beautiful!

TheDado771

Just finished enjoying a sandwich from them.... First tasting with a glass of wine and then choice of sandwich with favourite product. All very good, super friendly girls.... Too bad too far from home... Excellent street food in Assisi...

DEBORA Colombo

We were greeted with such kindness even though they had just opened and were still setting up the counter for the tasting tour. One of the three guys let us taste their really delicious cured meats and cheeses and later we created our own sandwiches. A pleasant discovery! See you guys soon and thanks again

GIOVANNA SILVESTRI

Locale dove poter prendere degli ottimi panini farciti di salumi e formaggi locali, magari abbinati anche a vini sempre della zona. Prezzi onesti e qualità della materia prima ottima. Nel fare la fila ti fanno fare un percorso di degustazione dei prodotti che vendono, idea carina e originale per darti maggiore idea di cosa andare a chiedere nel panino. Hanno inoltre anche lo shop dei prodotti che utilizzano quindi la degustazione ti può portare ad acquistare poi anche altri prodotti che non hai scelto nel panino. Non dispongono di tavolini o sedie dove mangiare ma forniscono un cestino in vimini (da riconsegnare a fine pasto) con i panini acquistati. Si può andare poi a mangiare nel muretto a forma di panchina a bordo strada. Per tale motivo forse meno indicato nelle giornate più calde d'estate dove ci si trova a mangiare sotto al sole ma il sapore dei panini anche in tal caso vi dovrebbe ripagare il sacrificio. Lo consiglio a tutti tranne ai vegani (che si perdono però! 😆)