Umbria is the land of saints and culinary traditions. Franciscan sources tell us that in the woods of the valley where the Porziuncola and St. Mary of the Angles rise, farmers bred pigs and worked and conserved their meat. The Norcini (people who word pork meat) of these areas had a great attention for natural flavours (garlic, pepper, wine) able to enrich and enhance the fragrance without covering taste and colour of the meat. The “Peduccio of friar Ginepro from Assisi” is a seasoned ham, delicious, tasty, flavoured, result of centuries of Umbrian culture. Primary material derives from Umbrian pigs, born, fed, slaughtered and portioned in green Umbria. Pigs are fed with cereals grown locally in order to guarantee the excellent quality of the meat. Due to best Umbrian tradition, for the preparation of this product, apart from selected meat, only natural ingredients and sea salt are used (aromas are minced in the mortar right at the moment of production to conserve all their characteristics). No kind of colourant or preservative are used.