Prosciutto nostrano
Cured for eighteen months, with an intense aroma and flavour
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Producers · Massignano (AP)
Family-run artisan cured meat workshop in the hills of the Marche
Eccellenza Italianacertificata 2026–2027ID 2285
Read on
The place
In the hills of Massignano, between the Ascoli hinterland and the Adriatic, Salumificio Artigianale Stipa produces traditional Marche cured meats using home-style methods. The Polini family's family-run business makes everything from prosciutto nostrano cured for eighteen months to ciauscolo made of pure pork, from hand-trimmed and tied lonza to fresh sausages made with meat or liver, garlic and orange. The company shop also sells local fresh meats.
The origins
Why you can trust it
Salumificio Artigianale Stipa is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Salumificio Artigianale Stipa is a family-run business that carries on the cured meat tradition of the Marche region.
Location
Salumificio Artigianale Stipa is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapHow it is made
01
Salumificio Artigianale Stipa works with selected cuts of pork, choosing pancetta and guanciale for its traditional preparations.
02
The prosciutto nostrano (local-style cured ham) matures for eighteen months, developing an intense aroma and flavour. The other cured meats follow curing times that honour tradition.
What is made here
Services and features
Cured for eighteen months, with an intense aroma and flavour
Soft-textured ciauscolo (spreadable salami) made of pure pork, using selected cuts, pancetta and guanciale
Fresh sausage made with selected meat according to home-style method
Fresh sausage made with the addition of liver, garlic and orange peel
Cooked pork head meat, hand-cut and enriched with green olives, almonds, walnuts and orange peel, with no preservatives
The proof
What visitors say
«Well worth a visit: sausages, lonza, wurstel, ciauscolo. All wonderful! Don't overlook the liver sausages, both fresh and dried.»
«A genuinely interesting family business: meat and traditional cured meats, plus excellent jams, with friendly staff always ready to offer cooking tips.»
«Excellent salumificio, the lady who served us was wonderful! As was the porchetta she sliced for us, made right there on site.»
Reviews appear in the language each guest wrote them in.