Top 3 Marchigiano Meat Products

Re Norcino is an Italian family-run producer of traditional cured meats based in San Ginesio, in the Marche region of central Italy. The company was founded in 1957 by the Vitali family, whose activity combines farming, pig breeding, and the production of artisanal salumi. Re Norcino follows a controlled supply chain that begins with the cultivation of cereals used for animal feed and continues through the raising of pigs and the processing and aging of meats in its own facilities. The company produces a variety of regional specialties typical of the Marche area, including salami, prosciutto, guanciale, lonza, and traditional sausages, with particular recognition for its Ciauscolo IGP, a soft, spreadable salami typical of the region. By combining local agricultural production with traditional curing techniques, Re Norcino focuses on preserving the gastronomic heritage of the Monti Sibillini area while maintaining quality and traceability throughout the production process.Expand

Macelleria Brocani 1921 is a family-owned butcher shop located in Loreto, in the province of Ancona, in the Marche region of Italy. Founded in 1921, this butcher shop is known for its traditional production of cured meats, particularly ciauscolo, a regional specialty. Ciauscolo is a soft, spreadable cured meat made from selected cuts of pork, seasoned with garlic, salt, and pepper, and aged in natural casings. In addition to ciauscolo, Macelleria Brocani 1921 also produces other traditional products such as salami, fresh and dried liver sausages, and long meat products. The butcher shop prides itself on its hands-on approach and dedication to preserving traditional production methods, ensuring the high quality and authentic taste of their products.Expand

This variety of smoked salami is typical of the Marche region, especially the Sibillini Mountains and the provinces of Macerata, Ancona, Ascoli Piceno, and Fermo. Ciauscolo is a spreadable pork sausage produced from different cuts such as shoulder, bacon and loin, with the addition of ham trimmings and lard. The meat is seasoned with salt, spices, wine, garlic, and fennel seeds, and sometimes even Vincotto. It is then finely minced and stuffed into natural casings. Lastly, ciauscolo is cold-smoked for two days over juniper wood and left to dry. Even though these sausages can be aged for a couple of months, they are typically eaten after only two weeks, when they are still very soft and succulent, which makes them perfect for spreading on toasted bread, just like pâtés. These salami sausages are somewhat different depending on the area of production: the ones made in the province of Ascoli Piceno are leaner, while the Macerata versions have more lard, which makes them softer. Ciauscolo has a distinctive aroma of smoke with hints of fennel seeds and a sweet, spicy flavor.Expand

Named after the town of Carpegna, settled in the province of Pesaro e Urbino in the Marche region, this variety of an Italian dry-cured ham is produced by using pigs born, raised and slaughtered exclusively in the regions of Marche, Lombardy and Emilia-Romagna. With such a long tradition of pig farming and meat curing in the wider Carpegna area dating back to the 15th century, Prosciutto di Carpegna is known to be one of the most prized products of the Marche region. After two saltings, the hams are matured for a period of at least 13 months. Prosciutto di Carpegna has a distinctively delicate flavor, with a perfect balance of sweet and salty notes, and it is an excellent ingredient for the preparation of dishes such as Risotto del Montefeltro or veal Saltimbocca alla Romana.Expand

Salame di Fabriano is a traditional salami originating from Fabriano in the Ancona area. This salami is made with pork thigh and shoulder as the main ingredients. The pork fat is cut into cubes and salted, while the lean meat is ground. The mixture is seasoned with salt and pepper (and occasionally a bit of garlic), then stuffed in the pig's large intestine, which has been previously washed and dipped in wine (or vinegar). Once tied with string, the salami are hung in pairs and dried over a fire, but not smoked. The salami is produced from late September to early May and it must age for at least 60 days before consumption. Interestingly, this salami was even mentioned in a 1877 letter signed by the famous Italian general Giuseppe Garibaldi.Expand