by Mirko Emanuelli | 22 July 2012 | The Norcineries
Guanciale di Norcia, from the cheek of the pig, hence the name, you get an excellent salami to be eaten sliced or as a condiment in pasta carbonara. The ancient family recipe includes several processing phases, including salting in brine. As seasonings can be used...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Bastard salami or norcino, it is a salami obtained using different cuts of meat, including shoulder and pork belly. The dough, finely ground, is enriched with salt, garlic, whole grain black pepper and white wine and stuffed into natural casings. The seasoning, which...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Pancetta tesa di Norcia, we select and work the meat of the pork side to obtain this particular product that, after a long seasoning in our cellars (starting with the one with a wood-burning fireplace), is excellent to be consumed both in the kitchen and raw. The...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Dried sausages of wild boar, wild boar, the traditional recipe of dried pork sausage is enriched with the right percentage of wild boar meat to obtain an unmistakable flavor. The seasoning in the cellar and the warmth of the wood-burning fireplace make it a sausage...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Coglioni di Mulo, the salami with the most particular name (the shape explains its name!) is obtained by finely grinding the pork shoulder and the underside. The salami is enriched with natural condiments, such as salt, pepper and garlic, in the center a...
