In the far province of Perugia, among the mountains of Norcia, the oldest and most prestigious pork processing in Italy takes place, which also gives its name to the famous prosciutto of the area. Originating in Roman times, the art of butchering is based on traditional techniques that enhance the flavours and aromas of the meat, from which artisanal cured meats such as capocollo , porchetta or ciauscolo are born. The best way to discover these delicacies is to get lost between a cutting board and a sandwich in the charming Umbrian villages.
