Corallina of Norcia

Corallina of Norcia

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,...
Norcia ham

Norcia ham

Prosciutto di Norcia, the king of products made from pork is undoubtedly the ham. We carefully select the best Italian meats and process only 9-13 kg pork legs. Curing can last 18 months or much longer, up to 28 months. We also make ham sgambato, that is, boneless and...
Lonza di Norcia or Capocollo

Lonza di Norcia or Capocollo

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...
Lonzino of Norcia

Lonzino of Norcia

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....
Dried Ham Sausages

Dried Ham Sausages

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...
Black Truffle of Norcia

Black Truffle of Norcia

Norcia truffle, Tuber melanosporum, Norcia’s prized black truffle is the specialty of Norcia’s cuisine, also called “the black gold.” For generations, beginning with grandfather Abraham, our family has been dedicated to the “quarry”...