The art of preserving pork was already known in the Norcia area in Roman times. Indeed, given the poor farming conditions in this mountainous zone and the lack of agricultural activity in the cold season, the inhabitants of Norcia concentrated on animal husbandry. This way of life was encouraged under the Roman Republic and Roman Empire as practical means of putting the lands of Latium to advantageous use, and continued to thrive under the authority of the States of the Church. 
       Prosciutto di Norcia is a salted and naturally-aged meat from the haunch or rump of heavy mature hogs. A haunch or rump of Prosciutto di Norcia will generally weigh at least 8.5 kilos. The sliced ham varies from pink to pinkish-red in colour and is savoury rather than salty in both smell and taste. The zone in which the animals are raised consists of high mountain ranges which prevent the arrival of humid sea air. The calcareous rock of which the mountains are mostly made facilitate the dispersion of rain water which creates perfect conditions for the production of top-quality Prosciutto. 
       The curing and treatment of Prosciutto di Norcia is carried out in the same districts where the animals are raised. The area consists of all lands in the Valnerina district that are more than 500 metres above sea level.

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