The Prosciuttificio

The Patrizi’s business, belongs to one of the oldest and most traditional families of Norcia. The Cataldi’s progeny handed down from father to son the quality and the experience of the production and of the processing of the pork meat. Our slogan is “salt and time”: we are always following this slogan and of all secrets that make the story of a great product and its proven quality. Our family-owned business is based in the middle of National Park of Sibillini mountains, into an oasis of wild/savage perfumes and fresh air, where Patrizi’s products getting seasoned with “salt and time”. In 1979 opened in Norcia his business with his sons David and Agostino, to whom he handed down the competences and the passion of his work, and collaborates with them also on The “salumificio” of Frascaro, near Norcia. “We taught Romans how to eat well”, says smiling.

Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia

The prosciutto’s process

For its processing we only select and use heavy pork legs/thighs/drumsticks of animals raised in Italy. The natural morphology of our land (of an altitude above 500 metres) and its climatic characteristics helps the prosciutto’s seasoning process. In fact, the high mountain ridges of the National Park of Mount Sibillini prevents the inflow of the humid air of the sea and the prevalence of calcareous/chalky forming that allows the waste of rainwater. After having the pork leg trimmed, we proceed with a double dry salting using sea salt for about 15-20 days, it depends on the size. Then it has to stand for 3 months to dry, then we wash it up with warm water and we let it stand for 3 more months to dry further. Passed 6 months begins the prosciutto’s seasoning and in this step we massaged it with a mixture of lard, flour, salt and pepper and then has to be conserved in places suitable for its seasoning in which has to stand for a long period of quite 12 months. In this fase takes place the lipolysis process, in which enzymes perform the action of simplification of fats that makes/renders our prosciutto digestible and tasty.

Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Patrizi Prosciutti Norcia
Back to top