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).
After trimming, the parties (cheeks) are placed on wooden planks and then add salt and pepper. For the season, the pillow is hung in suitable housing.
Cured unsmoked Italian pig cheek chops work wonders for busy weeknights when you need to get supper on the table. Guanciale Norcia is made from the pig’s cheek and seasoned with pepper to make it grand salami you can eat as a condiment. If you are looking for a perfect chop for the night or want to eat something special with your friend or family, Guanciale Norcia is ideal for you.
The city of Norcia is in the region of Umbria.
Famous for its pork, the city of Norcia produces the best pork in Italy. But you don’t need to visit this city before you enjoy the great food the people of this beautiful city are enjoying. You can enjoy peppered pork anywhere you are.
Guanciale Norcia is a specialty from Norcia.
The pork cheek is prepared hygienically, and with the ingredients, it will tickle your palate. Made with the pork cheek and coated in delicious pepper crumb, Guanciale Norcia brings you all the flavor of peppered pork bacon.
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.
Salame di Cinghiale
Salami made from the wild boars that roam Umbria woods. The wild boar sausage wrapped with fine organic black pepper is a typical Norcia cold cut, produced with accurately selected and degreased wild boar meat and a portion of pork. The pork meat is used to make the product sweeter and the texture softer.
To produce the Wild Boar Sausage wrapped with fine organic black pepper, the meat is ground rather thin, then salt and a mixture of spices, like pepper and garlic are added.
When the mixture is ready, it is stuffed in a natural casing and subsequently bound in a small roll, approximately five centimeters; a brief hot drying phase, the wild boar sausages are hung in a well-ventilated room to mature. Because of the sausage’s small caliber, this product does not require a long maturation and is ready to be eaten after 3-5 weeks of seasoning.
The taste of Wild Boar Sausage is very marked, intense, and fragrant, a delight for wild meat lovers.
Salame of Norcia Balls
In Umbria, there are still nowadays employed traditional meat preparation methods resulting in top quality charcuterie known in Italy under the name of ‘Norcineria’ (from the famous town of Norcia).
Salame of Norcia – Balls is a real delicacy obtained from local, Umbrian pork meat. The preparation process includes flavoring it with pepper and chili and then smoked on oak wood, which confers to the meat its intense, typical flavor. One of the highlights of dining in Umbria is the cured meats. Many of them come from Norcia, a small village in the Valnerina that has become synonymous with excellent sausage and salami making (the Italian word for butcher shop is Norceria). These skilled sausage makers also had a sense of humor when they started naming their creations — Salame of Norcia are pork salamis that always sold in pairs; Salame of Norcia Balls are also pork salamis. These have become so famous (or infamous) that we often see Italian tourists from outside the region snapping photos and giggling at the butcher shop displays.
Bocconcini di Daino
Mildly gamy tiny sausages.
Budellaccio di Norcia
Sausage flavored with salt, pepper, and fennel seeds, dried by the hearth and grilled.
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
A soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino cotto.
A head cheese flavored with orange zest.
Corallina di Norcia
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.
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.
Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet—a must on Carnevale tables.
From the Val di Nera, like the Mortadella of Abruzzo, it is threaded with a single large strip of lard.
Prosciutto di Daino
Ham made from buck thighs.
Prosciutto di Norcia IGP
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 Daino
Subtly gamy buck salami.
Sella di San Venanzo
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.