ITALIAN SALAMI


In Italy, the use of pork meat, especially salted and processed into charcuterie products, also has an ancient tradition. Going from the triumphs of the Renaissance period, when the art of gastronomy develops and pork appears on the most sumptuous banquet tables, up to the nineteenth century, when the first food workshops and charcuterie shops open. Today, the heritage of norcinos has been handed down to the artisans and to the food industry world that is always ready to create innovative products, sometimes rediscovering its ancient recipes.