In Marche region, the history of prosciutto is intertwined with the peasant tradition of “pista” and “salata”, i.e. slaughtering and processing a pig. In the Marche countryside almost all families raised pigs to make cold cuts for eating at home or for sale.
Unlike other farmyard animals, the pigs were fed leftovers, acorns, corn, potatoes, barley and bran, as well as the ‘broda’, the water used to wash dishes (without soap of course). The pig was given such special treatment that, if it was unwell, they practiced superstitious rituals.
When the right time came, while families gathered for the “pista”, which according to beliefs had to take place strictly during a waning moon.
After the slaughter, the thighs for the prosciutto were smoked for about two weeks burning aromatic woods such as juniper or chestnut. Finally, they were hung in rooms prepared for ageing. The word prosciutto comes from the Latin prexsuctus which means “drained of moisture”.
At Faleria, we combine the ancient tradition of pork production with the most modern equipment. Ageing is in air-conditioned and ventilated rooms, where the fresh and fragrant air of the Apennines and breezes from the nearby Adriatic Sea give the prosciuttos flavour and aroma. The temperature, humidity and microbial content of the local climate positively influence the biochemical and enzyme processes of ageing. At the same time the hill country air aromas are absorbed by the meat, giving Marchigiano prosciutto a unique taste.