The News of
Mastro Peppe
News about Norcineria, good Gastronomy, Traditions and Tourism in Norcia and Umbria, as well as numerous initiatives aimed at enhancing the traditions and excellence of this area.
Lonzino of Norcia
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 spices....
Ham Stick Sausage
How we make and season stick sausage with ham pulp. https://www.youtube.com/watch?v=nIItv-A05G4
Corallina of Norcia
Corallina, the typical salami of the pork butchery tradition, in the past eaten especially at Easter breakfast, is made by processing pork shoulder. The lean, finely ground meat is enriched with lard, salt, pepper, garlic and white wine. Stuffed into natural casings,...
What is “Prosciutto di Norcia I.G.P.” Norcia ham
Prosciutto di Norcia I.G.P.: An Authentic Gastronomic Experience to Savor Prosciutto di Norcia I.G.P. is one of Italy's culinary treasures, captivating palates worldwide with its rich and unmistakable taste. Produced according to traditional methods handed down...
Lonza di Norcia or Capocollo
Lonza di Norcia or Capocollo, a cured meat made by processing the muscles of the pig's neck, therefore also called Capocollo. The secret family recipe calls for the meat, thus cut, to undergo an elaborate preparation (including pickling in brine). Loin can be enriched...
Lonzino of Norcia
Lonzino di Norcia, using the loin of pork produces this delicious, very lean sausage that undergoes a complex preparation. In fact, according to the traditional recipe, brine salting is also practiced. Bagged in natural casing, it can be enriched with wild fennel....
Dried Ham Sausages
Dried ham sausage, made using the finest cut of pork (ham), fine-ground, hand-tied, is enriched with natural seasonings such as salt, pepper and garlic, finally it is stuffed into pork casing. It matures for 70 to 90 days, the first phase of which takes place in the...
Black Truffle of Norcia
Norcia truffle, Tuber melanosporum, Norcia's prized black truffle is the specialty of Norcia's cuisine, also called "the black gold." For generations, beginning with grandfather Abraham, our family has been dedicated to the "quarry" with the help of our trusty...
Pecorino di Norcia
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 to...
Coppa di Norcia or Coppa di Testa
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...
Salted Ricotta
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 like...
Lard of Norcia
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 allows you to...
The goodness of Mastro Peppe in Norcia
Give the Gift of Authentic Taste
Give or treat yourself to the authentic delicacies and savories of Umbrian pork products. Delight your palate with our selected, unique and irresistible products.
Enjoy your meal, Mastro Peppe
