Prosciutto nostrano
Cured for eighteen months, the prosciutto develops an intense aroma and flavour through natural maturation that respects traditional timing.
Producers · Massignano (AP)
Artisan Marche salumificio with direct sale in Massignano
Eccellenza Italianacertificata 2026–2027ID 2285
Read on
The place
Salumificio Artigianale Stipa represents the norcino tradition of the Marche in Massignano, in the province of Ascoli Piceno. This small artisan business stands out for producing cured meats without preservatives, respecting the timing and methods of traditional salumeria. Among its specialities is the Carolina di Massignano, a typical cured meat of the territory characterised by a balanced dosage of top-quality lean and fatty parts.
The origins
Salumificio Artigianale Stipa was born from the tradition of the Polini family, custodians of the knowledge of Marche norcineria (traditional pork butchery).
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.
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 mapIn the making · How it is made
Every product from Salumificio Artigianale Stipa follows manual processes: the lonza and lonzino are tied by hand, the lard is cut into cubes with a knife, and the meat for the coppa di testa is sectioned by hand.
The cured meats are prepared using natural casing, following the traditional technique of Marche norcineria that ensures proper maturation and development of aromas.
The prosciutto nostrano rests for eighteen months, developing an intense aroma and flavour. Curing follows natural rhythms, without shortcuts, respecting the time each type of cured meat requires.
The shop, with counter service, allows customers to receive direct advice from the Polini family. Products are also prepared vacuum-packed to ensure preservation during transport.
What is made here
Services and features
Cured for eighteen months, the prosciutto develops an intense aroma and flavour through natural maturation that respects traditional timing.
This soft, local salame is made with select cuts of pure pork, pancetta and guanciale. Its soft texture defines this Marche speciality.
The salumificio's flagship product, available in meat and liver versions with the addition of garlic and orange. The home-style process gives it a distinctive texture and flavour.
A cooked cured meat made with hand-cut meat, seasoned and enriched with green olives, almonds, walnuts and orange peel. Made without preservatives.
Hand-cut cubes of lard are worked into the mixture to create a contrast between lean and fatty parts, following Marche tradition.
Beyond cured meats, Salumificio Artigianale Stipa offers artisan jams and fresh pork cuts selected for grilling.
The proof
What visitors say
«A truly interesting family business: typical meats and cured products, plus excellent jams, kind staff always ready to give cooking advice.»
«Worth stopping by: sausages, lonze, wurstel, ciauscolo. All wonderful! Don't overlook the liver sausages, both fresh and dried.»
«The coppa is an explosion of flavours with a mix of orange, walnuts and more inside. The spicy and peppered salamis are simply outstanding, and the prosciutto is top-notch.»
«Excellent salumificio, the lady who served us was wonderful! As was the porchetta she sliced for us, made directly by them.»
Reviews appear in the language each guest wrote them in.