produttori — Massignano · Marche
In the hills between Ascoli Piceno and the Adriatic, in Massignano, the Polini family carries on an artisan salumeria that honours the pace of Marche's norcino tradition: no preservatives, no haste, every product worked by hand.
In the workshop on Contrada Marezi, every gesture bears the mark of the hand: the lonza (cured pork loin) and lonzino are tied by hand, the lard cut into cubes with a knife, the mixture stuffed into natural casing. The Polini family thus preserves a norcino practice that no machine can replicate, handed down without shortcuts in this small artisan business in Massignano.
Fresh sausage is the house's strong point: home-style preparation, available with meat or liver, enriched with garlic and orange peel. The same citrus note returns in the fegatino — a close cousin of ciauscolo — and in ciauscolo itself, a soft-textured pure pork salame made from selected cuts with pancetta and guanciale. Flavours you recognise from the first bite.
On the shelf sit the long-aged products: prosciutto nostrano cured for eighteen months, salame with lardello in gentle casing, coppa di testa spiced with green olives, almonds, walnuts and orange peel — no preservatives. And the Carolina di Massignano, a salume typical of the area, with its precise balance of prime lean and fat cuts.
From the workshop on Contrada Marezi to the full page: discover the complete range of cured meats, the territory's specialities, and how to have them delivered vacuum-packed wherever you are.
