by Mirko Emanuelli | 18 September 2011 | The Photos
Preparation of sausages Mastro Peppe begins tying the sausages, freshly stuffed into the natural casing.
by Mirko Emanuelli | 18 September 2011 | The Photos
Lards for Mule Assholes The cut lards to be inserted into the gut, before worked, to make the Coglioni di Mulo.
by Mirko Emanuelli | 18 September 2011 | The Photos
Preparation of Garlic We chop the garlic for the sausages, when we have to process large quantities of meat we also use an electric grinder.
by Mirko Emanuelli | 18 September 2011 | The Photos
Single point of sale Our shop in the historic center of Norcia, the only point of sale of the Ansuini brothers of Mastro Peppe.
by Mirko Emanuelli | 18 September 2011 | The Photos
Mastro Peppe Master Peppe at the control of the butcheries in the cellar of the fireplace.
