The News of
Mastro Peppe

Pecorino in the cellar The pecorino di Norcia ages in the cellar.

Emiliano and Peppe Mastro Peppe and his son Emiliano at work, "beat" the jerks of mule.

Master Peppe in the cellar Moment of reflection for Mastro Peppe, while he controls the progress of the fire.

Ligation Lonzino The binding of the lonzino, Mastro Peppe with his usual mastery binds the finale of the lonzino.

Preparation Lonzini The freshly bagged lonzini , ready for massage and binding.

Sausages dry The sausages in the first cellar, the one with the fireplace, for the first drying.

Chimney preparation The fireplace in the first cellar is lit.

Preparation of sausages Mastro Peppe begins tying the sausages, freshly stuffed into the natural casing.

Lards for Mule Assholes The cut lards to be inserted into the gut, before worked, to make the Coglioni di Mulo.

Preparation of Garlic We chop the garlic for the sausages, when we have to process large quantities of meat we also use an electric grinder.

Single point of sale Our shop in the historic center of Norcia, the only point of sale of the Ansuini brothers of Mastro Peppe.

Mastro Peppe Master Peppe at the control of the butcheries in the cellar of the fireplace.