Re Norcino, San Ginesio

Re Norcino: location

The shop is in the locality of Gualduccio in San Ginesio, along the SS78 Picena state road. It is outside the town. The workshop for artisan processing and curing of the meats is in San Ginesio, a municipality of the Sibillini National Park, in the Sibillini Mountains. Contact details are in the box on this page; for the shop's opening hours, it is best to ask directly.

Re Norcino: what it offers

Ciauscolo has held the European Union's PGI label since 2009. It is a very soft salami, suitable for spreading on bread or focaccia. The counter also includes prosciutto, sausages and a more recent creation, the Norcidella. The company's typical products include guanciale (cured pork cheek), lonzino (cured pork loin), coppa di testa (head cheese) and corallina (a type of salami).

The butcher's counter also sells brains, liver and caul fat. Fresh meat is sold in every cut, together with the shop's own cured meats. The family directly oversees every stage of production and grows the grain for the animal feed on its own land.

After the earthquake the company kept producing, although the Vitali family's farmhouse had suffered considerable damage.

Re Norcino: what to see nearby

San Ginesio is a medieval village, known as "il balcone dei Sibillini" (the balcony of the Sibillini) for its panoramic position. The town walls date from the early 14th century and four of the eight gates survive intact, including Porta Picena. Piazza Gentili is the main square. In the middle is the statue of Alberico Gentili, and on one side the Collegiata church.

The village was scarred by the earthquake, so before visiting it is best to check which buildings are accessible. Other shops in the area are on the page on San Ginesio local products.