by Mirko Emanuelli | 22 July 2012 | The Norcineries
Pecorino di Norcia, the typical cheese of the Nursina tradition is pecorino, made using only raw sheep’s milk. Sheep are raised in the unspoiled nature of the Sibillini Mountains and the skill of local expert cheesemakers make this unique cheese. It is possible...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Coppa di Norcia, a true delicacy, also known as coppa di testa, made by processing the meat that is mainly taken from the head of the pig, which is boiled for a long time in water. The seasonings are simple: salt, pepper and other natural flavorings, according to the...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Ricotta salata, an ancient product of nursina peasant tradition, ricotta salata originated as a remedy for not wasting the day’s fresh ricotta. Properly covered on the outside with bran (which decreases its moisture content) it is left to dry and can be sliced...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Lardo di Norcia, when in the past olive oil was a luxury and was reserved only for the “most important” condiments in its place pork lard was used. Today lard continues to be appreciated and used, to a lesser extent, however, as a condiment. Our recipe...
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...
