An ancient tradition which reaches its highest glory in Umbria, between Norcia, Preci and Spoleto, thanks to the pure air and the richness of the aromatic herbs of the area: ideal ingredients for making a healthy and valuable product, known all over the world.
The art of Norcineria, that is the pork processing, has uncertain origins: some people claim it was developed thanks to Jews arrived in Valnerina, after the destruction of Jerusalem in 70 AD. Avoiding pork for religious reasons, they preserved it for trade purposes.
The certain thing is that pig farming in the area of Norcia existed for a very long time thanks to the oak woods and their fruits, the acorns, their ideal food. Furthermore, the dry climate has always been the most favorable condition for the preservation of meat.
The butchers of Valnerina, especially those from Norcia, refined their techniques since the thirteenth century by exporting the art of cutting, salting and bagging pigs outside the regional borders. A special talent, which according to the tradition was strengthened thanks to the presence of the Preciana Surgical School founded by the Benedictine monks of the Abbey of Saint Eutizio in Preci, recognized by the Church in 1215.