A little about Umbria - Meat

Umbria’s natural feedstock ensures that the meat is always full of flavour and of a consistently high standard. Pig meat is particularly full of flavour and versatile being used for hams, sausages and salamis.

Typical Umbrian salamis and cold meats are:

Mazzafegati: these are pig’s liver sausages that come in both sweet and savoury versions.

Corallina di Norcia: a mixture of three parts of finely minced high quality pork to one part of diced hard fat. Seasoned with salt, black pepper and garlic.

Umbrian Mortadella: finely minced sausage mixture of lean pork, seasoned with salt and black pepper and with a long strip of bacon running through the centre.

Prosciutto crudo: uncooked ham, the most delightful of Umbrian cold meats.
Wild boar meats: boar is much as pork meat and often found together in various kinds of salamis and sausages.

Porchetta: whole spit-roasted piglet.

Pork is the most widely available meat in Umbria but other meats such as the high quality beef, lamb, wild wood pigeon, pheasant, rabbit/hare, venison and veal are a delight.