Antica Norcineria F.lli Ansuini

In Norcia, the village that even lent its name to pork processing—norcineria—the Antica Norcineria F.lli Ansuini produces Prosciutto di Norcia IGP. The product has a distinct profile: a minimum weight of eight and a half kilograms, the characteristic pear shape that makes it recognizable even before tasting, and production specifications that limit its area to just five municipalities in the mountainous region. The rest is shaped by three factors provided by the territory and refined by time: altitude, the dry microclimate of these Apennine heights, and long curing, which together transform the pork leg into a compact and flavorful meat. This knowledge has been passed down through generations and upholds the reputation of local norcineria. The company welcomes visitors: a stop in Norcia is worthwhile to see the processing stages up close and understand, with a slice in hand, why this prosciutto holds such significance in the geography of Italian cured meats.

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