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.
The Prosciutto Amatriciano PGI can be tasted as a starter with other typical cold cuts or cheeses from central Italy, in combination with dry and full-bodied white wines. It’s suggested to keep it at a temperature between 4 and 0 ° C, even for short periods. The cut can be done by hand with a knife, or with a machine, according to taste.
The Prosciutto Amatriciano PGI has a specific quality, which comes from the traditional paring technique, carried out on the fresh thigh. This operation gives to the product a unique shape, discerning it from other hams.
Protected Geographical Indication (PGI) recognized under Reg. UE 731 of 22.07.2011 – GUUE L195 of 27.07.2011.