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,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
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...
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...
Sausages and liver sausages PDF Print E-mail

The processing of pork in Umbria is dominated by sausages, which are prepared using the best parts of the animal, left over after ham, shoulders, capocolli (neck of pork) and lombetti (pork loin) have been removed.

There are numerous ways of cooking the sausages available on the market today. The classic sausages, made with lean and fatty pork and seasoned with salt, garlic and pepper, may be eaten either fresh or dried, after a short period of curing.

The most typical dish prepared using fresh sausages is one in which sausages are accompanied by fresh grapes. They are also used to make sauces for starters and appetizing second courses, by combining them with numerous vegetables, like lentils, potatoes and onions.Dried sausages are very popular for preparing appetizers or for eating alone with savoury Easter cake or homemade bread.

The most typical Umbrian sausages are, however, liver sausages, the basic ingredient of which is pig’s liver, and they can be both sweet or savoury. Liver is chopped and mixed with sausage meat, salt, pepper, raisins and pine nuts and is then stuffed into the large gut casings, making quite big sausages. They are grilled whole. In the sweet version, sugar is used instead of salt and orange rind is also added, giving the sausage a particularly delicate flavour.


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