Poggio San Giorgio, the meat curing facility owned by Daniele and Alessandro Perticoni, is situated on Norcia's Agriano plateau. They produce first-class prosciutto from selected pork thighs, with moderate use of garlic, pepper, wine and salt, mountain air and no preservatives. The IGP prosciutto di Norcia, Peduccio di Frate Ginepro, a certified Umbrian product, and the Pregiutto Riserva Oro, from massive 1718kg thighs, are all excellent. We also recommend Araldo culatta, Gonfalone fiocco di prosciutto, and Barbozzo gola di suino.
