The “Salame Nursino” is an artisanal salami made with the pig’s low-fat meat parts. The pigs are born and bred within the “Casale de li Tappi” farm, free to roam and forage, and fed exclusively on barley, maize, bran and broad beans. It is typical from the area of Norcia in Umbria.
The production process starts with the selection of the low-fat meats of the pig that are then seasoned with salt, pepper, and garlic. It is then laid to rest for one day and inserted in natural casings. Once prepared, the salame Nursino is ready to be seasoned for a period of 40 to 60 days.