Orvieto cured meats

tartufo Nero di Norcia

The black truffle of Norcia is one of the most prized truffles in the world. It has a strong, earthy aroma and a rich, savory flavor. Truffles are often used in pasta dishes, risottos, and omelets.

Vino Orvieto

Orvieto is one of the most important wine regions in Italy, and its white wine, Orvieto Classico, is known for its delicate floral and fruity aromas, its crisp acidity, and its long finish. Orvieto Classico is made from a blend of native Umbrian grape varieties, including Procanico, Grechetto, and Malvasia Bianca.

formaggio di Fossa

This cheese is made from sheep's milk and is aged in natural underground pits for several months. The cheese has a strong, pungent flavor and a slightly crumbly texture. It is often served with grilled bread or figs.

Piccione al Cedrino:

This is a traditional Umbrian dish made from pigeon that has been marinated in a mixture of lemon, orange, and cedar zest. The pigeon is then roasted in the oven until it is tender and juicy. Piccione al Cedrino is often served with a side of polenta or potatoes.

This is a liqueur made from green walnuts. The walnuts are macerated in alcohol, sugar, and spices, and the liqueur is then aged for several months. Nocino di Norcia has a sweet, nutty flavor with a slightly bitter finish. It is often served as a digestif.

rvieto, like many cities in Umbria, has a great tradition in the processing of meats and the production of salami and sausages.

Here are some of the most popular salami from Orvieto:

• Salame tipico di Orvieto, This is a salami made with pork meat, seasoned with salt, pepper, garlic, and other spices. It is then cured for several months or even years. Salame tipico di Norcia has a rich, savory flavor and a slightly chewy texture. It is often served as an antipasto or with bread and cheese.
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Coglioni di Mulo: This is a type of salami that is made from pork meat and is shaped like the testicles of a mule. It is seasoned with salt, pepper, garlic, and other spices, and then cured for several months. Coglioni di Mulo has a rich, savory flavor and a slightly chewy texture. It is often served as an antipasto or with bread and cheese.

Salame al cinghiale: This is a salami made with wild boar meat and pork meat. It is seasoned with salt, pepper, garlic, juniper, and other spices, and then cured for several months. Salame al cinghiale has a rich, gamey flavor and a slightly chewy texture. It is often served as an antipasto or with bread and cheese.

Salsiccia secca: This is a type of dry sausage that is made from pork meat and is seasoned with salt, pepper, garlic, and other spices. It is then cured for several weeks or even months. Salsiccia secca has a rich, savory flavor and a slightly chewy texture. It is often served as an antipasto or with bread and cheese.

Prosciutto di cinghiale: This is a type of dry-cured ham that is made from wild boar meat. It is seasoned with salt, pepper, and other spices, and then cured for several months or even years. Prosciutto di cinghiale has a rich, gamey flavor and a slightly dry texture. It is often served as an antipasto or with bread and cheese.

These are just a few of the many delicious salami from Orvieto. With its rich culinary history and its abundance of fresh, local ingredients, Orvieto is a paradise for food lovers.

I hope this helps! Let me know if you have any other questions.

YOU CAN PURCHASE OUR PRODUCTS ON OUR WEBSITE, OR IN OUR STORE IN ORVIETO

UMBRIAN WILD BOAR CURED MEATS