Agriturismo in Umbria


Umbrian prosciutto

Umbrian hams (prosciutto) can be of various kinds: pig, boar, bardotto (a hybrid between a sow and a boar). They have, in any case, a salty taste and are the result, like Tuscan hams, of a homemade procedure based on salt, pepper, and garlic.

In Umbria people make prosciutto at home, too, but with the risk that it turns out too salty because the meat of Umbrian pigs is leaner and therefore drier. But there are ham factories (“prosciuttifici”) – one of these, a particularly important one, is also experimenting organic procedures – and small artisans who have just the right touch for obtaining a lovely ham: dry, dark red, and flavorful, but not too salty, and in perfect balance with the Umbrian unsalted bread with which it is eaten. It is no coincidence that pork processing professionals are called, throughout all of Italy, “norcini”!

A suggested wine is a Torgiano, either white or red.

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