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.
Norcia Guanciale
Guanciale di Norcia, from the cheek of the pig, hence the name, you get an excellent salami to be eaten sliced or as a condiment in pasta carbonara. The ancient family recipe includes several processing phases, including salting in brine. As seasonings can be used...
Bastardone or Norcino salami
Bastard salami or norcino, it is a salami obtained using different cuts of meat, including shoulder and pork belly. The dough, finely ground, is enriched with salt, garlic, whole grain black pepper and white wine and stuffed into natural casings. The seasoning, which...
Pancetta tesa di Norcia
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...
Dried Wild Boar Sausages
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...
Mule jerks
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...
Wild boar salami
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,...
Salami with Truffle
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...
Salami Stick
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,...
Spreadable salami
Spreadable salami, the creamy, we prepare a particular salami, which can even be spread, precisely called creamy, selecting and working parts of shoulder and bacon, with natural condiments and stuffed strictly in natural casings. The spreadable salami can be found in...
Couples
Coppiette, in the past the preservation of meat was one of the most important problems among those related to meat processing, solved by salting or drying meat. It is from this need that one of the most characteristic products is born, even in appearance: pork pairs....
Grandpa’s balls
Palle del Nonno, it is a salami stuffed into a natural casing with a particular shape, which gives its name to the product. The pork meat, finely ground, is prepared as tradition dictates, using only natural condiments. The seasoning takes place in the cellar, the...
Lentils and…
Lentils and... Legumes and cereals, excellent for preparing soups or boiled as a condiment, our legumes, grown in the natural environment of the Sibillini Mountains, are of the highest quality. You can choose between beans, chickpeas and chickling peas, typical of the...
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
