butchery
The butchery is the art of processing pork by the butcher, according to expert techniques that have been handed down since the Middle Ages. The basic condiments of the norcino are salt, pepper, and spices, but the right blend and precise quantities represent the real family secret, at the origin of artisanal products that are unique.
There are many specialities produced in Ficulle, all to be tested and discovered by enhancing the flavour with strictly bland bread and a good glass of wine.
Il Prosciutto (the local ham)
Tradition has it that it is cut by hand, in large irregular slices, but it is also very good when machine-cut into thinner slices. He is the undisputed king of Umbrian butchery and in Ficulle he is no exception. It is found in the different variations of shoulder or thigh, with white pepper or pink pepper. Typically it is well seasoned and with a strong and robust flavour.
Il capocollo
Obtained from the processing of the pork neck muscles, with its unmistakable mix of fat and lean, the capocollo represents one of the most typical products of the local butchery tradition. With its strong taste, it is excellent for aperitifs and appetizers. In the Easter period to eat absolutely with the traditional Easter cheese cake.
Il lombetto
Produced with pork loin, from which the name derives, it is a very lean salami with a firm, robust and compact consistency. Much loved for the total absence of fat, which however does not affect the flavour, does not need much seasoning and is well presented both thinly sliced or cut into cubes or strips.
Le salsicce (the local sausages)
Local sausages cannot be missing. Strictly seasoned only with salt, pepper and garlic, they are available in fresh, dried or in oil versions. The dry variant made with wild boar meat is interesting, which takes on a decidedly more intense flavor, and the one with liver, which takes the name of mazzafegata.
Il salsicciotto
The name clearly derives from the tasty sausages of which it shares the composition and texture. However, the shape changes, which looks like a long salami, and the seasoning. Absolutely to try!
Il groppone
Although many now consider it a typical product, it is a recently introduced salami, produced by a local butcher on the basis of ancient recipes using the lumbar part of the pig (preferably from breeds suitable for the development of lard such as the Cinta Senese). An interesting mix between a ham and lard to be eaten cut into very thin slices to be enjoyed on bread or hot croutons which, by melting the fat, enhance the flavour. Due to its particularity, it has attracted good attention and collected a good number of articles in trade magazines.
La porchetta
Porchetta is a typical dish of central Italy and some northern regions. The local variant consists of a whole pig, emptied, boned, seasoned with salt, pepper and wild fennel and baked in the oven stuck in a large pole. Ideal for snacks in the cellar, typical of wine production areas, and for picnics, it is a much-appreciated food for its flavour. The golden and crunchy crust is particularly delicious.
