Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Corallina PDF Print E-mail

Corallina di Norcia is one of the best-known cured meats from Norcia. It is made with choice flesh from the shoulder, after the removal of fat and tendons and with the addition of parts of hard fat, which are diced. The mixture is first seasoned with salt, pepper (both ground and whole peppercorns) and garlic, it is then left to marinate in wine and lastly it is stuffed into natural gut casings. Next is a drying period of about a week, in a ventilated place, often heated by open fires or wood burning stoves, after which it is left to cure for a few months.

It differs from other cured meats because of the considerable size of the grain of the meat, which is pure pork and the presence of the ground pepper and whole peppercorns and the traditional fragrance resulting from the special curing process. This was once carried out in cellars with no flooring, a condition that stimulated the action of yeasts and microorganisms, allowing a superficial layer of mould to form and gave the meat its characteristic smell.


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