Fiaschetta Aquilana


fiaschetta aquilana – on sale at

The fiaschetta Aquilana gets its name from the old flask that, in past centuries, contained gunpowder: the shape of this meat he points out the features.

Is obtained from the thigh meat of minced pork that comes naturally, seasoned with various spices and salt. The mixture obtained is bagged and placed under a press which gives the sausage its known form. Aquila The fiaschetta is then left to age for about three months before being ready for consumption.

Cacciatorini DOP

Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, and Emilia-Romagna in northern Italy and Umbria, Marches, Tuscany, Abruzzi, Latium, and Molise in central Italy.

Cacciatorini – on sale at

Cacciatorini DOP – Small Seasoned Sausages

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from a widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks

Today, Italian salami “alla cacciatora” is produced in ten regions: Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, and Emilia-Romagna in northern Italy and Umbria, Marches, Tuscany, Abruzzi, Latium, and Molise in central Italy. Historically, this particular type of salami was first produced at the time of the Longobard invasions in the hilly regions of Lombardy, when cured meat, mostly pork, was the staple diet of the invading barbarians, because it preserved well during their long migrations.

This type of salami is called “alla cacciatora” because it became a favorite food among hunters. Its small size made it ideal for carrying in knapsacks and for easy consumption whenever hunger kicked in.

The law regulating the production of salami “alla cacciatore” sets the rules not only for the quality of its ingredients but also for its dimensions. Each “salamino” should not be more than 2.4 inches in diameter and 8 inches in length, with a maximum weight of 11.6 oz.



Lonzino – On sale at

Sausage from the shoulder and neck of the pig; spiced, salted, and hung to dry, aged for a minimum of 2 months. Called Capocollo elsewhere.

The loin can be obtained from the beards of heavier pigs, salted with a low dose of salt. Are surprisingly sweet and thin ideal for low-fat diets.

Guanciale amatriciano


Guanciale amatriciano –

Production area is the mountainous area in the municipalities of Amatrice (RI) and Campotosto (AQ).

The cheek of the pig with special care is detached from the head starting from the throat, trim until you get a classic triangular shape.
It is at this point put in salt for 4 or 5 days, depending on weather conditions.

After salting the cheek is washed to remove any salt residue and then drained, while still wet, is dusted with plenty of pepper and chili pepper, according to tradition, a hole on the apex of the triangle from which is passed twine and, finally, is hung on a wooden pole.

The cheek passes about a month in a 10 -15 ° C with a fireplace or brazier, which burns continuously and where oak gives an occasional smoke, which gives it a special flavor.

When the rind is perfectly dry and has assumed the classic brown color, it is exposed to air from the north where, after about 2 months, completes maturation. Cut must be very compact with white for the fat and red for the remainder. The flavor is intense, slightly spicy and must stand the smoke.

The cheek has a very close link with the territory of production, as always, with other products of pork, has been an integral part of supply pastors in the Monti della Laga who, having to spend 3 or 4 months in the mountains, were bringing food stuff of easy preserving and with good caloric capacity. The fabulous pecorino Amatrciano product and the cheek seasoned their frugal and substantial main course of pasta. Only in 1700, when the whole area was under the dominion of the Kingdom of Naples, these two simple ingredients met the tomato, thus, juicy and bright, a sauce for pasta whose fame has crossed borders, the Amatriciana was born.

Fegato pazzo


Fegato pazzo – On sale at

Pork liver in casings; flavored with chili. With its distinctive horseshoe shape was formerly called “Cicolana liver. It ‘a very particular taste sausage donated by the bitter taste of liver, minced meat with thinner, and fits perfectly with the tantalizing taste of chili.

Fegato dolce


Fegato dolce – On sale at

Pork liver in casings; flavored with honey.

The liver sausage is produced in an artisanal way in the old family tradition in village of Poggio Cancelli Campotosto with the best pork, natural spices with no added preservatives and chemical additives, as well as other specialties of the house, have their unique the smoke flavor with oak and beech, the natural aging and the special microclimate of the area. Elongated form a horseshoe is an ancient product of local tradition.

Medium grinding deep burgundy red color.

North Mountain Pastures

Newport, PA by Brooks

If you love traditional European salume, charcuterie, cured meats, air-dried meats, or artisan meats by any other name, then you have come to the right place!

North Mountain Pastures is me – Brooks, my wife Anna, and our two children, Kaj and Leila. We’ve been farming together on leased land for over 6 years now, and just bought our own land in the spring of 2011.

We are farmers. This means we work to produce a valuable product (meat) from the sun’s energy (grass).

Growing the highest quality food possible is our goal. We believe that good food is nutritious and delicious. We believe the way to raise livestock is to provide an environment that mimics nature and is integrated with our natural environment. Our animals thrive naturally: outdoors, eating organic pasture and grains, feeling sun and rain and even snow, clean water, plenty of space. What is good for the animals is good for our farm  – the soil is fertilized with manure and protected from erosion with permanent pasture.

The Mission

Throughout pig-raising history, people have known how to apply salt to preserve meat for when they needed it before there were refrigerators, freezers, preservatives, or irradiation. Our predecessors also knew that salted pork is no longer just pork, but becomes a new wonderful creation. There are countless ways to cure meat, from countless traditions around the world. Our mission is to continue to learn how to make the most delicious cured meats, make them from naturally raised livestock, and bring them directly to the people who will be eating it – maybe you!

We want to use this simple process of salt preservation in three ways:

  1. In an economically and environmentally forward thinking way – Preserving meat with salt rather than refrigeration moves us into the future of necessary lower energy use.
  2. To preserve knowledge and culture. Naturally curing meat can help us recapture traditional delicacies to thrill modern tastes.
  3. By adding value to a farm-raised commodity, we set an example for other farmers. The growing common vision of a food system made up of many small, diversified, local farms can become reality when farmers are able to make a living off the land again.

We ask for money to help launch an on-farm, naturally raised and processed cured meat business –one of the first of this kind in the country. Help us create a food culture marked by quality and integrity.

The Project

So here is where you come in! We’ve been making salumi small-scale in a rented facility off-farm. But we have already begun construction on a cured meat processing facility on our own farm! We need your help to finish the shop, and build our aging room.

Earth-banked Aging Room

Earth-banked means built into a hillside, kind of like a cave, using the natural, constant earth temperature to create a stable environment for drying. This will be a large room where prosciutto hams, bacon, and salamis are hung from the ceiling to properly age and dry. It will be a carefully planned, controlled environment that will age the meats to finest flavor.

By making it earth banked, the aging room will require lower energy use and operating costs. That means dry-cured, artisan meats with a tiny carbon footprint!

This cave will be excavated from the back of the shop, directly accessible from the inside of the butcher shop. Pictures to come soon!

Federal Inspection

I (Brooks) took a class for HACCP (food safety) training last spring, and so am certified to write the plans we need to produce these delicious meats under full federal inspection. Once we have our facilities completed and up to USDA inspection standards, we can sell salumi at farmer’s markets, to restaurants, and ship it anywhere in the country!

The Farm

We spent years looking for the right piece of land to call our home. In the meantime, we leased farmland and started our business. We looked at land from southern California to Maine, mostly focusing on Pennsylvania farms, and suddenly, providence! An 85-acre farmstead came up for sale a mile away from our rented farm. We have been here since spring 2011.

We are GRASS farmers first. We don’t want to till the land; our goal is to selectively provide access to permanent pasture throughout the seasons. The farm itself is mostly south facing, grassy hills, mixed in with hardwood forest. That means we have lots of nuts! Acorns, hickories, and walnuts provide some food for our pigs as we rotate them through our forest paddocks.

We have a ‘farrow to finish’ operation, which means our piglets are born here, raised here, and then turned into prosciutto here!

We have been raising pigs for over three years now, and I (Brooks) started curing pork after our first pig was butchered. Our sows are heritage breed pigs, including Tamworth, Berkshire, Yorkshire, and English Black. They farrow (have babies) outdoors or on deep bedding in a sheltered barn, and teach their piglets the virtues of grazing and rooting at an early age. We supplement their pasture diet with organically-grown grains produced in Pennsylvania, and occasionally they also get fresh whey from organic cheese-making operations. This means we have no GMO grains, no antibiotics, and nothing unnatural in our pork. Its delicious!

We are now butchering about 50 pigs a year, and curing meat in a rented facility. With your help, we will be completing a small sausage and salume shop on our farm, and building an earth-banked aging room

The Product

With the slaughter of livestock comes great responsibility – we believe their blood is on our hands and must be put to appropriate end use. To give homage to the lives and deaths of our animals, we want to express the utmost appreciation and gratitude for the gift of good meat. Beautiful Bacon.

  • We preserve purity: by using only100% natural, organic spices and unrefined sea salt. Good meats are marked by nutrient-dense richness,
  • We preserve with old-world traditional skill: by careful hand butchering and processing. Truly high quality meats are artisanal and growing rare.
  • We preserve and enhance the natural flavors by fermentation alchemy. Like grapes into wine, and milk into cheese, pork into prosciutto is simply magical. Salami and the like have unparalleled ability to satisfy the appetite and delight the senses,

Salumi are created with pork and salt (hence the sal- prefix on salami and salumi). In our case, because we raise our pigs organically, we use only the finest – Himalayan sea salt, and organic herbs and spices – no nitrites!

For whole muscle salume like prosciutto, the salt is rubbed directly on the meat with any herbs or spices, and then kept in cold storage (refrigerated) for a week to a month, depending on the size of the cut. Then it is moved to a drying room to age completely, anywhere from a month to 2 years!

Salami is a fermented sausage that is salted, spiced, ground and stuffed into a casing with a bacterial culture. We keep the sausage at a warm temperature for the duration of its fermentation (a day or two), then transfer to the drying room.

North Mountain Pastures site.

Italy: history of Salami

Salami – Photo © fred-22

Italian Salami: their history

History of salami: the origins.
The origins of the pig go back to the beginning of time, and the pig is certainly one of the animals most appreciated by human beings. In Italy, the use of pork meat, especially salted and processed into charcuterie products, also has an ancient tradition.

Initially, animals were reared exclusively to meet the requirements of the family or of the village. It was only in Etruscan times that the first forms of non-nomadic breeding had started to develop, along with a higher degree of specialization which was also aimed at trading. A significant testimony arrives from the archeological site of Forcello (V century B.C.), in the province of Mantua, where 50,000 pieces of animal bones, of which 60% from pigs, were found. Their study revealed that they belonged to pigs of approximately two or three years of age and that practically no bones of the rear legs were present. It was probably then that the concept of of charcuterie products was born.

History of salami: the Roman times.

iin Roman times, the interest progressively focused on pork legs; the breeding of pigs saw an increasingly precise improvement of the raw material and of processing methods. Ham becomes the most precious product obtained from pork and the protagonist of innumerable social and celebrative events.

History of salami: the Middle Ages.

With the successive Barbarian invasions, pigs become one of the most important resources for the villages, and for the countryside, in the form of charcuterie products and the preserved meats – hams, shoulders and pancettas – even become monetary currency. In the Middle Ages, pig grazing is so important that woods are measured according to their ability to nourish pigs, rather than to their extension.

History of salami: The Ranaissance.

With the passing of centuries, pig breeding and the consumption of pork-related products progressively gain importance, going from the triumphs of the Renaissance period, when the art of gastronomy develops and pork appears on the most sumptuous banquet tables, up to the nineteenth century, when the first food workshops and charcuterie shops open.

Between the 12th and the 17th centuries, Italy sees a strong development of the jobs linked to the processing of pork. This is the period when the figure of the norcino (pork butcher from Norcia) appears and thanks to his skills, he creates new charcuterie products.

These professionals start organizing themselves into guilds or confraternities and they start taking on important roles within the society. Bologna saw the establishment of the Corporazione dei Salaroli (the Guild of Salters), Florence, at the Medici epoch, saw the rise of the Confraternita dei facchini di San Giovanni (the Confraternity of Saint John’s Servants) that was initially part of an association of pork butchers and then dedicated itself also to patronage and art.

In 1615, Pope Paul V, recognized the Confraternity of Pork Butchers dedicated to the Saints Benedetto and Scolastica and, later, his successor Gregorius XV elevated it to Archconfraternity, which, in 1677, was joined also by the University of Norcia and Cascia Pork Butchers and Empirical Pork Physicians (types of sorcerers). Graduated, blessed and patented, norcinos increased their fame also outside the Papal State.

Their activity, however, was seasonal in that pigs were slaughtered once a year and there were no techniques for fresh meat preservation. They used to leave their cities (Norcia, Cascia, Florence and Rome) at the beginning of October and return home towards the end of March, when they would recuperate their daily work selling hay or gardening tools. The fame of the norcino figure remained unchanged until the aftermath of the Second World War.

History of salami: the modern times.

Today, the heritage of norcinos has been handed down to the artisans and to the food industry world that is always ready to create innovative products, sometimes rediscovering its ancient recipes.
Courtesy of Istituto Valorizzazione Salumi Italiani IVSI