The Cellars in Norcia
of Mastro Peppe
The only cellars in Norcia where pork products are cured are those of Mastro Peppe’s Ansuni Norcineria, and only Mastro Peppe’s products are cured in real cellars as tradition dictates.
Meat Maturation
The Seasoning Cellars
One of the “Finishing Cellars” is equipped with a wood-burning fireplace, which is essential for enriching the flavor of our products: all fresh cured meats spend a longer or shorter period of time here. The first drying (as Peppe defines it) takes place precisely thanks to the heat of the fireplace, after which we transfer the cured meats inside the other cellars.
Once the production of Norcinerie in the laboratory is finished, we transfer the products, still fresh, to suitable environments for curing. After processing, the latter is the most delicate phase that cured meats go through and for which suitable environments are necessary.
If the maturation of the processed meats does not take place properly, all the work done is compromised, which is why we check them regularly and, above all, constantly verify that the microclimatic conditions of our premises are the right ones.
For the maturing phase we use the cellars that have belonged to our family for generations and are made just as they once were.
Inside the walls of Norcia
The Middle Cellar
These are located within the walls of Norcia and have a particular architecture, which greatly influences the proper maturation of cured meats. They are, in fact, semi-basement and have a vaulted roof, and the building materials are the traditional ones most suitable for curing pork products: lime, terracotta and wood.
But there are other tricks that Mastro Peppe follows carefully to keep in the But there are other tricks that Mastro Peppe follows carefully to keep in the rooms the right temperature and humidity: in fact, depending on the outdoor climatic conditions and the time of year, Peppe chooses “how, when and how much” to increase the percentage of humidity and temperature of the rooms.
Peppe decides on the “how, when, and how much” to adjust the humidity and temperature levels of the rooms based on the prevailing outdoor weather conditions and the time of year.
To enrich the Taste
The Fireplace Cellar
One of the “Finishing Cellars” is equipped with a wood-burning fireplace, which is essential for enriching the flavor of our products: all fresh cured meats spend a longer or shorter period of time here. The first drying (as Peppe calls it) takes place precisely thanks to the heat of the fireplace, after which we transfer the cold cuts inside the other cellars.
Visit, You too, Our Cellars
You will be able to see how we season norcineries and enjoy a tasting immersed in the smells of Norcia’s cellars.
The Ideal Microclimate
Refinishing Cellar
This is a very delicate procedure, and figuring out the right time to carry it out and to what extent requires a great deal of experience. To achieve such slight microclimate variations we also moisten the cellar floor using burlap cloths, while opening or closing the windows results in the increase or decrease of the internal temperature.
The length of aging varies depending on the product, but of course the outside climate also has an influence, which, as already mentioned, interacts with the cellars.
That is why we try to concentrate production during the cooler months, because, as our ancestors taught us, the cellars “work” best in that climate and we thus guarantee the high quality of our products.
How curing takes place
The Secrets of Quality
How we obtain quality and uniquely flavored cured meats, rich in aroma and fragrance.
Norcinerie curing requires special environmental conditions, which must be constant over time and ensure good ventilation, a cool but not cold temperature (between 10 and 18 degrees) and relative humidity between 60 and 80 percent. These conditions promote the maturation of meat without allowing it to dry out too much or become moldy.
To maintain these conditions, we use our ancient cellars built into the walls of Norcia, which provide a natural and ideal environment for curing. The cellars are equipped with windows that regulate air intake and thermo-hygrometers that measure temperature and humidity. In addition, the cellars are divided into different rooms according to the type of cured meat to be cured: hams, capocolli, loins, salami, sausages, bacon, cheeks, and so on.
Each cured meat has its own optimal curing time, which also depends on the weight and thickness of the pieces. In general, larger and fatter cured meats require longer curing than smaller and leaner ones. For example, hams may require up to two years of curing, while sausages only a few months. During the curing process, we periodically check the condition of the sausages, checking them for defects or alterations. If necessary, we intervene with small measures, such as sprinkling the sausages with pepper or cornmeal to prevent the formation of mold.
Seasoning is the last stage of Norcinerie production, but also the most important one to give the cured meats their characteristic flavor and aroma. Thanks to our experience and passion, we are able to offer you high quality cured meats, made with selected raw materials and processed according to the norcinerie tradition. We invite you to visit us in our store or visit our Mastro Peppe Online Shop to discover all our products and order the ones you prefer.
We are waiting for you!
The goodness of Mastro Peppe in Norcia
Give the Gift of Authentic Taste
Give or treat yourself to the authentic delicacies and savories of Umbrian pork products. Delight your palate with our selected, unique and irresistible products.
Enjoy your meal, Mastro Peppe
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