Craftsmanship in meat processing
Pork butchery is a tradition that dates back to ancient times and is one of Umbria’s gastronomic treasures. But what makes a pork business a craft business?
First, craftsmanship refers to meat processing that requires skill and expertise. Norcineria Mastro Peppe is run by artisans who know how to process meat with skill and passion, using traditional production techniques. Each piece of meat is carefully selected and carefully processed, with the goal of obtaining the highest quality products with an authentic and inimitable flavor.
Craftsmanship not only making good cold cuts
But craftsmanship is not limited only to meat processing. The choice of raw materials is also fundamental: at Mastro Peppe’s Norcineria only high-quality products are used, from animals raised in the Norcia area, respecting their nature and hygienic rules. In addition, the ingredients used in the processing of sausages and bagged meats are free of chemical additives, nitrate-free, lactose-free and gluten-free to ensure a healthy and wholesome product.
But the craftsmanship goes beyond the choice of raw materials and the processing of the meat: Norcineria Mastro Peppe carefully follows all stages of the production process, from the selection of raw materials to curing, to ensure the highest quality and taste. Seasoning, in particular, represents a fundamental step in the production of cured meats and sausage meats.At Norcineria Mastro Peppe, seasoning is carried out according to traditional techniques, in rooms specially dedicated to the seasoning cellar, where temperatures and humidity are carefully controlled to ensure the proper maturation of the product.
Maturing involves storing products at controlled temperature and humidity for a variable period of time, which can last from a few weeks to several months. During this period, the aromas and flavors of cured meats are developed through the action of selected bacteria, heat and air.
At Mastro Peppe’s Norcineria, curing takes place inside specially designed cellars equipped with humidity and temperature control systems. Here, our cured meats and bagged meats arehung and left to mature slowly, acquiring the characteristic flavor and aroma that make them unique.
Each stage of curing is scrupulously monitored by our pork artisans, who constantly check the condition of the cellars and products. In this way, we guarantee the quality and genuineness of our cured meats and bagged meats, offering our customers an excellent product with craftsmanship and authentic taste.
Mastro Peppe is the true artisan norcino
In conclusion, craftsmanship is a fundamental value for Norcineria Mastro Peppe: passion, expertise and attention to detail are the basis of each product, which represents the excellence of Umbrian pork products. Norcineria Mastro Peppe is the true artisan norcino, who knows how to transform meat into a high-quality product with an authentic and inimitable flavor.
The 3 Exclusive Guarantees
This is a fundamental value of good pork products. We use only high quality raw materials from animals raised in Norcia with respect for their nature and hygienic rules. The ingredients used in the processing of our cured meats and bagged meats are free of chemical additives, nitrate-free, lactose-free and gluten-free.
Norcineria is a profession that originated in Norcia, Umbria. We have developed typical processing and production techniques that have been handed down from generation to generation. We were the first and are the only ones with farming, processing, production and curing in the Norcia area, respecting local traditions.
Meat processing is an art that requires skill and expertise. Our pork butchery is run by artisans who know how to process meat with skill and passion, using traditional production techniques.We carefully follow all stages of the process to obtain high quality products with an authentic and inimitable flavor.