produttori — Foligno · Umbria
In the heart of Foligno, where Umbria still preserves the slow rhythms of rural craftsmanship, the Pizzoni family has carried forward the art of the norcino (traditional pork butcher) since 1961: selected pork cuts, recipes handed down through generations, and a workshop that has never stopped working by hand.
On the marble counter of the workshop, the raw materials arrive carefully selected and are worked according to methods unchanged since the 1960s. No industrial shortcuts: every cut, every measure of spices, every stuffing follows the traditional handcrafted process that Adelmo Pizzoni began in 1961 and that his successors continue to honour with the same dedication.
Hands are the true instrument of the norcineria. The gesture of kneading, pressing, tying is learned by watching those who came before: the Pizzoni family passes down, generation after generation, the secrets of rural recipes belonging to the most authentic Umbrian culture. A knowledge that isn't found in manuals, but is recognised at the first taste.
On the shop shelf, the whole production tells its own story: the coppa di testa (traditional head cheese) made according to tradition, recognised among the country's excellences, the capocollo, the aged prosciutto, the fresh salsicce. And then the rocciata, a typical Umbrian sweet that the norcineria prepares by hand, a sign of a workshop that doesn't limit itself to meat but embraces the whole pantry of the territory.
The workshop is in full view, and tasting is part of the welcome: stepping through the door of Norcineria Pizzoni is the best way to begin.
