by Mirko Emanuelli | 18 September 2011 | The Photos
Spreadable salami The spreadable salami freshly made, waiting to move to the first cellar, for a light smoking and for the first drying.
by Mirko Emanuelli | 18 September 2011 | The Photos
Master Peppe and Fabrizio In the laboratory, inside the butchery with glass window open to customers, the preparation of salami stick.
by Mirko Emanuelli | 18 September 2011 | The Photos
Pecorino in the cellar The pecorino di Norcia ages in the cellar.
by Mirko Emanuelli | 18 September 2011 | The Photos
Emiliano and Peppe Mastro Peppe and his son Emiliano at work, “beat” the jerks of mule.
by Mirko Emanuelli | 18 September 2011 | The Photos
Master Peppe in the cellar Moment of reflection for Mastro Peppe, while he controls the progress of the fire.
by Mirko Emanuelli | 18 September 2011 | The Photos
Ligation Lonzino The binding of the lonzino, Mastro Peppe with his usual mastery binds the finale of the lonzino.
