“Butchery course – Cured Pork meats Italian artisan”
Our wonderful uncontaminated territory is a fundamental ingredient for a good seasoning of the meat! From childhood, Mr. Fabrizio followed his father in the fields and bred the pig within their farm which was the main source of food for the winter season of all the peasant families who lived in the Marche.
Following his father’s tradition Mr. Monterotti grew up with the art of raising the pig, Starting from a small workshop adjacent to his house soon the business has grown by adapting to the needs of the times and the market. Maintaining the transparency of the workings attention to detail and keeping the quality of genuine meat made in Italy, still norcianeria today is subject to constant checks by the competent authorities and brilliantly exceeds all stringent safety standards.