The norcineria takes care of all the stages of pork meat processing and conservation. A “norcino” is the name given to those who practice this production system.
Pork butchery is an ancient practice, tied to a world that today is vanishing: a farming world, bound to the land and its fruit, which follows the natural rhythm of time and the seasons.
Our norcineria is the result of our passion and of our tradition, which we commit to keeping alive though time.
It is for us a practice – almost an art – that requires not only “anatomical knowledge” for correctly dissecting the animal, but also cooking knowledge for all that concerns the preparation of cured meats, which need to be combined with the right amount of “consa” (seasoning).
Every norcino follows his own “consa” formula, and signor Baffo (Claudio Bignotti), who is certainly a skilled expert in this art, is also our family norcino.