by Mirko Emanuelli | 23 July 2012 | The Videos
How we make and season Norcia...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
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...
