Travel and food in Italy

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 that are 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 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.
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 cubes of pork fat, 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
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.
Prosciutto di Daino
Ham made from buck thighs.
Prosciutto di Norcia IGP
Pork Salami
The most characteristic Umbrian cured 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 the slopes of Mt. Peglia. It is a particular kind of lard preserving some lean meat grafted into the scented fat part.

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Italian Salami - Italian charcuterie

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