Here you can find the best typical cold cuts of our region. From the Ham to the Ceek lard without forgetting the amazing Salami of Norcia
From the cheek of the pig, hence the name, you can get a very good salami to be eaten as a condiment or in pasta carbonara. The ancient recipe of Norcia has several processing steps, including the brining. As seasonings can be used pepper or chilli. The aging, which begins in cellar with fireplace, lasts 60 days.
This product has ancient origins. It is appreciated by those who love strong and differentflavors. It is made with fine grain dough in which is deposited a lard of pork thoroughly peppered. The average long seasoning complete this masterpiece of taste.