It is a medium-sized salami, prepared with meat of pure pork, coarsely ground and skilfully mixed with ground black pepper and grains. It has a characteristic scent given to it by aging, which in the past took place in cellars without floors, so as to encourage the action of microorganisms that formed a superficial layer of mold with an aromatic smell. Today, the traditional practices of family production have changed and have left room for the craft. Salame di Norcia is seasoned according to established environmental parameters, and the activity of microorganisms that allow it to be dried is scientifically controlled.
Cylindrical sausage of medium size, the weight varies from 300 to 500 gr, is finely grained ground
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