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...
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,...
