Charcuterie - Bergamaschi Italy

Still today, the pig slaughter continues to hold the meaning of a true ritual, representing a time of plenty and a celebration of the year's work.  No attempts are made to hide people's desire to eat " their own stuff" which is homemade, moment by moment, from preparation to consumption.  Today, after years of decline, the local tradition of £domestic£breeding and slaughtering of pigs is starting to be appreciated again.  People once again prefer to eat something they have overseen through all the stages of preparation.  In most cases, raising pigs " at home"means taking more care and not intervening with drug treatments, which results in a higher quality of mears.  The "norcino" is the person who kills the pigs and process the meat.  Butchery is a passion and art form that is passed down from father to son.

Product features.  Fresh and seasoned charcuterie meats that are very rich in spices, with various
mixtures and shapes that differ between each municipality.

Processing, storage and aging method.  The processing is carried out using only a knife, thereby obtaining a mixture composed of large pieces of pork combined with the coating rigorously prepared a few moments before use, so that its ingredients retain their aroma and fragrance.

Description of processing, preservation and seasoning locations. The meat is hung from the ceiling to dry over wood-burning braziers, and the smoke it gives off not only maintains a constant room temperature, but also gives the charcuterie a pleasant and particular taste.  The final phase, ageing, takes place in the cellars, where, day after day, with slow and careful maturation, its classic fragrance intensifies.  Typical Charcuterie Meats Include - Salami, cotechino, testina (pig's head), prosciutto coppa, salame di montisola, mutton sausages