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From€365.00

Day Trips / Cooking Lab, the old Norcineria Art

Cooking Lab, the old Norcineria Art

Availability: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Duration: 4 hours
Choose language: Italian, English
Mobile voucher accepted
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Inclusions and exclusions

Included in the price

• Visit of a prestigious agricultural company in the area • Educational path: the ancient profession of the butcher • Tasting of local products • "Mastro Norcino" certificate


The famous ham and other delicious products of Umbrian pork butchery, an unmissable opportunity if you are in Umbria. The Norcineria, is an ancient craft, and Umbria, in particular, has managed to make it a real culinary art renowned since Roman times.

The butchery, understood as a processing of the pig, has no certain origins: some claim that it was born thanks to a group of Jews arrived in Valnerina, who could not eat pork for religious reasons, they had to keep it in order to be able to do business. From then on, a real subject of study would be born, capable of transforming the pig into many culinary works of art. What is certain, however, is that butchers, especially those from Norcia, were famous in Roman times and for centuries they started from Valnerina to go and cut pigs on farms throughout central Italy. Think that they were so good as to be called as surgeons in the major courts of Europe. If we consider the richness of the aromatic herbs present in the territory and the pure air: the ideal ingredients for packaging a healthy and valuable product. In Umbria you can buy and taste in restaurants, delicacies such as priest's flasks (finely ground salami), the famous Norcia ham, which in 1998 earned IGP certification, truffle boar salami and mule balls. Very special is the ciauscolo, a spreadable salami obtained by grinding shoulder, loin, ham, bacon and spices. Visit of a prestigious farm in the area to learn its secrets: history of pork, anatomy of the pig, basic techniques of cutting the pig, processing of meat up to the production of sausages, preservation and salting of meat. At the end of the lab, a well-deserved tasting* of our work!


Additional Information

Meeting Point:
16:00 Meeting Point Piazza Garibaldi, 12 Assisi (PRO LOCO SANTA MARIA) (Please come 15 min earlier!)
9:30 Meeting Point Piazza Garibaldi, 12 Assisi (PRO LOCO SANTA MARIA) (Please come 15 min earlier!)

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