Antica Norcineria Fratelli Ansuini

Norcineria It is an ancient art that arises in the beautiful city of Valnerina, Norcia, where it has developed over the years. The Norcino, the one who transforms the pork into gastronomic excellences, is a trade that requires a lot of experience and capacity, since various ingredients such as salt, pepper, air and humidity must be combined. Just these last two ingredients are the secret of this territory immersed in the Monti Sibillini National Park where the art of Norcino da Father to son has been handed down from generations. THE COMPANY The ancient Norcineria Fratelli Ansuini Snc was born in the 1950s in Norcia, when Vittorio Ansuini withdrew pigs from local breeders, and then transforming them into cold cuts and ham to sell in his own shop and to provide local activities. In the 2000s, the long accumulated experience allowed the Ansuini family to create a plant for the processing and seasoning of salami, Lonze, Lonzini, bacon, pillowcases and hams. The first goal of the Ansuini family is the quality, starting from the raw materials that are found by farmers and slaughterers of absolute confidence, up to the processing phases that are made according to traditional processes and in full compliance with sanitary hygienic rules, looking for Keep the flavors of the past live. In fact in our sausages there are natural flavors such as pepper, garlic and fennel. THE FAMILY The ancient Norcineria Fratelli Ansuini is still a familiar reality, where the ethical and culinary tradition is respected. The founder Vittorio Ansuini and his wife Anna are still at work, and you can find them at the workshop annexed to the establishment. The children Luigi and Walter instead are committed respectively in the production and sale of wholesale products on a national scale.