History, tradition and territory
The origins of the production of Prosciutto Amatriciano PGI date back to the Middle Ages, when this product, was used as a bargaining and as a form of payment for taxes. In 1811, it appears among the products exported in the Kingdom of Naples. The Regulation allows the production in specific areas of the province of Rieti not higher than 1200 meters above sea level.
Processing starts removing fat and rind, giving to the meat the typical pear shape as happens with others hams. The salting is divided into two phases. First, the thighs are massaged with sea salt on the rind and placed in rooms for 4-6 days. Afterwards, once the excess salt has been removed from the surface, the salting process is repeated. This step is called “second salting” or “pass again”. Thighs are put again in rooms from 8 to 14 days, from the second salting. Once washed and dried, they are covered with lard. This is an important moment, in which the surface of pork’s thigh is massaged with a mixture of “sugna”, lard, salt, spices, black or white pepper, garlic and cereal or rice flour. Maturation lasts at least 12 months.