The fame of Norcia in processing pork is attested by the term with which are still denoted its products: the norcineria (pork butchery).
Since ancient times the territory of Norcia was considered the best place and the homeland of the masters in the art to prepare tasty and genuine sausages.
Still today the processing is done following traditional techniques, that are those centuries-old ones which have helped to exalt the tastes handed down by the great artisans of the past.
One of the most famous products is the ham Prosciutto di Norcia. Among the factors, that contribute to make the salami and cold pork meats of Norcia great protagonists of the table, the climate has an important role, because it allows an optimum maturing which gives fragrances and tastes, that surprise the palate.
Also the other products of pork are important: salami, sausages, capocollo, bacon and lard deserve the greatest attention, as give evidence the many gourmets who come to Norcia and don't let slip the opportunity to buy a good store of the best norcineria products.
The Black Truffle of Norcia is one of the gastronomic delicacies, a precious and very sought-after product, a real gastronomic gem. The Tuber Melanosporum Cittadini, better known as Tartufo Nero Pregiato Umbro di Norcia (Umbrian rare black truffle of Norcia), grows from November to March, is black with shades from brown to purple to reddish with a whitish veining. Its size varies from few centimetres in diameter to the dimensions of an orange.
The lentils of Castelluccio di Norcia
Some of their characteristics make them unique on the national level, like their delicacy, the diameter of scarcely two millimetres and their capacity to resist a long period of conservation. The cultivation of the lentils of Castelluccio meets strictly biological criterions, which is a rather old tradition and the result of the centuries-old local culture.