Umbria Salami

Cold meats: the typical Umbrian sausages are produced mainly in the area of Norcia, which for many centuries preserved the tradition of meat processing for the production of hams, sausages, and all kinds of sausage, hence the term “norcino,” who then since Roman times was the expert engaged in pork processing.

Among the most typical mazzafegati meats (liver sausages sweet and salted consumed both fresh and cured), the Sanguinaccio (blood pudding pork, white wine, spices, and orange peel).

Also important is the production of sausages of deer, which occurs in the area of Nocera Umbra as deer flake or filet (sirloin, boneless and defatted), bocconcini di daino (small sausage mixture), cacciatorini deer (cured sausage), and ham deer (leg bone).

Cacciatorini DOP

Pork Salami

Cacciatorini sausages are famous for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since swiftly eaten one at a time.

Bocconcini di Daino


Mildly gamy tiny sausages.

Budellaccio di Norcia

Pork Salami

Sausage flavored with salt, pepper, and fennel seeds, dried by the hearth and grilled.


Pork Salami

Pork Salami Salami shoulder and neck stuffed into pork bladder, amply spiced; sometimes smoked or conserved in olive oil or flavored with cooked wine.

Ciauscolo or Ciavuscolo

Pork Salami

A soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino cotto.

Coppa Umbra

Pork Salami

A head cheese flavored with orange zest.

Corallina di Norcia

Pork Salami

A salami of finely ground pork mixed with fat pork cubes, scented with garlic, sometimes smoked over juniper wood and aged up to 5 months.

Fiocco di Daino


Intensely red and mildly gamy cured buck tenderloins.


Pork Salami

Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet—a must on Carnevale tables.

Mortadella Umbra

Pork Salami

From the Val di Nera, like the Mortadella of Abruzzo, it is threaded with a single large strip of lard.


Pork Salami

It’s fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.
“Bacon makes everything better.” That’s one of our favorite sayings in the test kitchen, and it helps explain why our recipes frequently call for it, or its Italian cousin, pancetta. Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. Pork belly sides are brined and then smoked to make bacon. Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, cured, but not smoked. Most people should have ready access to bacon in various forms—thin-or thick-sliced, slab (unsliced)—but traditional Italian Pancetta can be harder to find.

Prosciutto di Daino


Ham made from buck thighs.

Prosciutto di Norcia IGP

Pork Salami

Umbrian cured meat is the most characteristic Umbrian meat; large pear-shaped ham, rosy or red, slightly spicy, subjected to a salt cure for 2 to 5 months and then aged a minimum of 1 year.

Salame di Cinghiale

Wild boar

Salami made from the wild boars that roam Umbria’s woods.

Salame di Daino


Subtly gamy buck salami.

Sella di San Venanzo

Pork Salami

It was born from the refined pork butchering art of the grocers from San Venanzo, a town situated in the middle of the very green area on Mt. Peglia. It is a particular kind of lard preserving some lean meat grafted into the scented fat part.