by Mirko Emanuelli | 23 July 2012 | The Videos
How we handcraft and season the typical Norcia loin of pork. The video describes the artisanal production process of Norcia loin. He begins by showing the raw materials used in the production of loin, namely fresh pork, salt, pepper and Mastro Peppe’s secret...
by Mirko Emanuelli | 23 July 2012 | The Videos
How we make and season stick sausage with ham...
by Mirko Emanuelli | 27 April 2012 | The Videos
The shop in Norcia, the only point of sale.
by Mirko Emanuelli | 20 April 2012 | The Videos
How we do and season the jerks of mule in Norcia.
by Norcineria Mastro Peppe | 20 April 2012 | The Videos
Cojoni (or Coglioni) of Mule A butchery not strictly typical of Norcia, but for more than 70 years it has conquered a place among the nursine excellences. How we make and season mule jerks. A short video to show you how we do this small specialty, from the laboratory...
by Mirko Emanuelli | 19 April 2012 | The Videos
How we make and season the dried sausages of Norcia.
