Prosciutto di Norcia

It's a prosciutto IGP (with a protected geographical origin) from the mountains in the towns of the Nerina Valley, located over 500 meters above sea level (Norcia, Preci, Cascia, Monteleone di Spoleto e Poggiodomo) in Umbria.
Norcia has always been known for transformed pork. Already in Roman times, the area was famous for the preservation of pork in the mountain area because the topography and climate are better suited for raising cattle, rather than for agricultural production, especially in winter.
Prosciutto comes from the thighs of heavy adult pigs: the process involves two stages of salting, resting for two and a half months, and greasing and seasoning, which must last at least twelve months. Once cut, prosciutto's color is pinkish-red, its odor is delicate and slightly spicy, and the flavor is full-bodied and moderately sweet.
Each Prosciutto from Norcia IGP must be branded with the label "Prosciutto di Norcia". The label, designating the protected geographical identification, must be made clear and indelible and be distinguishable from any other wording on the label.
If purchased sliced, Prosciutto di Norcia should be eaten within a short amount of time to avoid losing its freshness. The whole prosciutto, instead, should be stored in a cool place, but not in the refrigerator. When sliced, the cutting surface should be greased with a drop of oil and coated with a sheet of aluminum or plastic wrap.