by Mirko Emanuelli | 22 July 2012 | The Norcineries
Corallina, the typical salami of the pork butchery tradition, in the past eaten especially at Easter breakfast, is made by processing pork shoulder. The lean, finely ground meat is enriched with lard, salt, pepper, garlic and white wine. Stuffed into natural casings,...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Prosciutto di Norcia I.G.P.: An Authentic Gastronomic Experience to Savor Prosciutto di Norcia I.G.P. is one of Italy’s culinary treasures, captivating palates worldwide with its rich and unmistakable taste. Produced according to traditional methods handed down...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Lonza di Norcia or Capocollo, a cured meat made by processing the muscles of the pig’s neck, therefore also called Capocollo. The secret family recipe calls for the meat, thus cut, to undergo an elaborate preparation (including pickling in brine). Loin can be...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Lonzino di Norcia, using the loin of pork produces this delicious, very lean sausage that undergoes a complex preparation. In fact, according to the traditional recipe, brine salting is also practiced. Bagged in natural casing, it can be enriched with wild fennel....
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Dried ham sausage, made using the finest cut of pork (ham), fine-ground, hand-tied, is enriched with natural seasonings such as salt, pepper and garlic, finally it is stuffed into pork casing. It matures for 70 to 90 days, the first phase of which takes place in the...
