produttori — Patrica · Lazio
In the Ciociaria that climbs toward the hills of Patrica, where the wind dries the salumi just as the norcini of old once did, LA.CAR. 2 keeps seventy years of expertise in the working of pork. A modern workshop, a long memory.
At the workbench, every morning brings the same gesture that three generations have refined: the pork is selected, weighed, seasoned with the spices of old Lazio recipes. Seventy years of norcino (pork-butchery) tradition are not improvised: they are handed down in every cut, every proportion, every curing that begins here.
The hands know the rhythm before the mind even recalls it. Fresh pancetta is cut, generously seasoned with spices and stuffed into casing: the result is a sausage of firm character, spiced just enough. Alongside, the guanciale rests through curing according to the Ciociaria recipe, patient as tradition demands.
On the shelves, the whole pantry of Ciociaria is on display: coppiette (strips of dried, spiced pork), a typical Lazio snack, the porchetta that customers travel from outside the region to seek out, and salumi (cured meats) packaged alongside cheeses, pasta and preserves. A shop that is also a living catalogue of local norcino tradition.
From the shop window in Patrica, every product tells a story of meat worked with care. The full page awaits anyone who wants to discover more.
