Cooking Lab, the old Norcineria Art

The butchery, understood as a processing of the pig, has no certain origins: some claim that it was born thanks to a group of Jews arrived in Valnerina, who could not eat pork for religious reasons, they had to keep it in order to be able to do business. From then on, a real subject of study would be born, capable of transforming the pig into many culinary works of art. What is certain, however, is that butchers, especially those from Norcia, were famous in Roman times and for centuries they started from Valnerina to go and cut pigs on farms throughout central Italy. Think that they were so good as to be called as surgeons in the major courts of Europe. If we consider the richness of the aromatic herbs present in the territory and the pure air: the ideal ingredients for packaging a healthy and valuable product. In Umbria you can buy and taste in restaurants, delicacies such as priest's flasks (finely ground salami), the famous Norcia ham, which in 1998 earned IGP certification, truffle boar salami and mule balls. Very special is the ciauscolo, a spreadable salami obtained by grinding shoulder, loin, ham, bacon and spices. Visit of a prestigious farm in the area to learn its secrets: history of pork, anatomy of the pig, basic techniques of cutting the pig, processing of meat up to the production of sausages, preservation and salting of meat. At the end of the lab, a well-deserved tasting* of our work!