by Mirko Emanuelli | 22 July 2012 | The Norcineries
Wild boar salami, this salami is obtained by working together wild boar meat and a percentage of pork (bacon). The meat, finely ground, is stuffed into natural casings, to which seasonings such as salt and pepper are added. The seasoning, which lasts 60/90 days,...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Truffle salami, a novelty in the Ansuini butchery of Mastro Peppe is this salami produced by combining pork meat (the shoulder and the underside) with the truffle of Norcia. Stuffed into natural casings, the salami matures for 60/90 days starting with the warmth of...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Salame Bastone, this particular sausage, cylindrical and elongated, just like a stick, is prepared by selecting the best pork, seasoned with salt, pepper and garlic. They are seasoned, as usual, in our cellars, after the initial drying with a wood-burning fireplace,...
by Mirko Emanuelli | 21 July 2012 | The Norcineries
Spreadable salami, the creamy, we prepare a particular salami, which can even be spread, precisely called creamy, selecting and working parts of shoulder and bacon, with natural condiments and stuffed strictly in natural casings. The spreadable salami can be found in...
by Mirko Emanuelli | 21 July 2012 | The Norcineries
Coppiette, in the past the preservation of meat was one of the most important problems among those related to meat processing, solved by salting or drying meat. It is from this need that one of the most characteristic products is born, even in appearance: pork pairs....
