What is butchery (Norcineria – italian)
In the beating heart of Italy, shaken by the 2016 earthquake, there is a tradition that has the same resistance as an old tree: pork butchery. This practice is like a stubborn old lady who won’t be swept away even by an earthquake. It is the perfect representation of the motto ‘nothing of pork is thrown away’. When a pig is slaughtered and processed, it is as if the ancient art of butchery is renewed. It’s not just the name of the shop where they sell pork, it’s much more, it’s a practice that includes the entire process, from the slaughter of the pig to the creation of unique and peculiar cured meats. It is a term that has a social and popular weight, linked to a territory immersed in the peaks of the Sibillini mountains, but which also extends into neighboring regions. Butchery is not just a profession, it is a real art, and butchers are its custodians.
A typical pork butchery
From all this the profession of butcher was born, around the 12th century. This trade did not only involve pork, but also that of deer, fallow deer and roe deer, which were widespread in the mountains surrounding the area. During the Middle Ages, many butchers came down from the mountains, following the course of the Nera river, to process meat from Umbrian farms on commission.
Today the term pork butchery refers to both the practice of processing and preserving pork and the shop that sells the products. The butchers’ shops are like secular sanctuaries in which the cult of cured meats, and pork in general, is handed down from generation to generation, with each of them jealously guarding their own secrets.
These shops are very widespread in Umbria, but can also be found in Tuscany, Marche, Abruzzo and Lazio. One of their distinctive traits? The hams, salamis, loins and other products are hung at the entrance of the shop, as if inviting passers-by, stunned by their irresistible smell, to enter. It will not be uncommon to see a trader cutting slices of ham, salami or loin outside the shop, offering passers-by a taste of these delights.
Who is a butcher and what does he do?
The history of the pork butcher is the story of a tradition, of a vocation that resists the frenetic pace of everyday life. Before becoming a profession, this activity responded to a specific need: the families’ livelihood was mainly provided by a single, large, animal: the pig. For this reason, men worked on its breeding, its killing, its processing and the preservation of its meat.
Lunch “Pig on the curve”
3 DEC 2023 from 10:00
You will witness the processing of pork, an ancient art performed by master Norcino Domenico.
We will spend an unforgettable Sunday in one of the most panoramic points of our estate.
Not only will we enjoy breathtaking views but also a culinary journey through the ancient Umbrian tradition with our Chef Emiliano Perfili, who will guide us in the proposal of the traditional Umbrian dishes of this event.
- Tasting of the dough (sausage pasta in a pan and fresh ciauscolo bruschetta)
- Barbazza sage and vinegar
- Frying pan
- Grilled livers
- Polenta, sausages and ribs
- Grilled grill with text cake and chicory
- Tiramisu made on the spot
With wines included from the “La Fonte di Bevagna” winery
Cost of the tasting menu €40 per person
An opportunity to appreciate the true taste of tradition and the art of Italian cuisine.
Do not miss!