produttori — Pozzuolo · Umbria
In the Umbrian hinterland of Trasimeno, in Pozzuolo, an artisan norcineria (traditional Italian pork butchery) has carried forward an ancient craft since 1997: turning selected meats into cured meats that speak the precise dialect of this land.
Only Italian pork reaches the workbench, chosen by the Lisi family directly at local farms and slaughtered in certified facilities. It is from this rigorous selection of raw material that every product takes shape: nothing enters the workshop without having been assessed in person.
Since 1997 the hands of the Lisi family have worked the mixture following the old recipes of the norcino (traditional pork butcher) tradition. Today the family stands at its second generation of salumieri and butchers: a handover that passed on not just techniques, but the very philosophy of a craft that allows no shortcuts — including the use of real casing for the cured meats.
On the shelf stand the great classics of Umbrian norcineria: salami with just the right balance of fat and lean, porchetta and coppa di testa (head cheese) prepared with particular care in the cooking. The finished products reach three points of sale — in Petrignano, Passignano sul Trasimeno and Castiglione del Lago — alongside wholesale distribution.
From the shop window in Pozzuolo to the full page: everything the Lisi family produces, and where to find it.
