Our network: News | Tourism | The 92 Municipalities | Latest News | Guides | Hotels | Restaurants | Shopping | Home | Wedding | Wellness | Religious Tourism | Facebook | Twitter | YouTube | Google+ | iPhone | Android
Tuesday 24 October 2017
Italiano English
Norcia

Local Produce: Norcineria


Tradition has it that after the destruction to Jerusalem a number of Jews arrived in the Valnerina area bringing with them their expert knowledge on how to cure pork, given that for religious reasons they were forbidden to eat the animal and therefore needed to preserve it for trade.

Since then, salting and seasoning of ham, capocollo and sausages has become a speciality of the inhabitants of Norcian hence the name ”norcineria” that is used for these goods throughout Italy.

As well as an excellen prosciutto crudo, Norcia still produces capocollo, spallette, lonze, pancette and guanciali. The so-called insaccati, meaning all cured meat that uses the animal's intestine as an exterior cover, such as salame and sausages, include salami ciauscoli, coppe and salsicce, also made from boar meat.

© Copyright 2001-2017 by UmbriaOnline.com

Top



Norcia News