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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 |
Buck |
Mildly gamy tiny sausages. |
| Budellaccio di Norcia |
Pork Salami |
Sausage flavored with salt, pepper, and
fennel seeds, dried by the hearth and grilled. |
| Capocollo |
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 |
Buck |
Intensely red and mildly gamy cured buck
tenderloins. |
| Mazzafegato |
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. |
| Pancetta |
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 |
Buck |
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 |
Buck |
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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