Antica Macelleria Norcineria


Fegatello from Montopoli (typical product) - In line with tradition, the Fegatello is produced from choice meat and from part of the liver of the Tuscan pig, the meats are then flavoured with spices and herbs typical of the territory and with the wild fennel picked in the countryside of the hills of Montopoli. The fegatello is already cooked. To be tasted, it has to be heated for 5 minutes with low flame or in microwave. We suggest to eat it with a side of beans or green field vegetables.
The Montopoli Stradivario Ham in Ash (Slow Food Award for Biodiversity - typical product) - Stradivario is a typical local ham obtained from pork of the "pesante" breed, reared in the Tuscan countryside that surrounds our ancient medieval town. Its production is carried out with painstakingly care, in line with rites and methods which have been passed on from one generation of the Marianelli family to the next since 1910. After 40 days of a long and skilfully-executed salting process, the ham is left to mature the traditional way in rooms well exposed to tramontana winds during the winter, in cool cellars during the summer. After 14 months of maturation the meat then undergoes a special fining phase. The Stradivario ham is placed inside wooden chests where it will lie for at least 10/12 months covered in ash. During this time it will acquire the properties and unmistakable flavour nuances typical of delicacies from times past.
Ancient Nodino from Montopoli (Slow Food award for biodiversity - typical product) - Typical salami of medieval town already product in the past by Marianelli family, pork butchers for the first years of the last century (1910). The nodino is still producted after five generations as tradition requires ancient methods handed down over the years by the family Marianelli. Production with typical local spices, "steccatura" and binding of nodino are strictly handmade. The first maturing is made exposing it to the tramontana wind, as is the ancient Fortress of Montopoli, later there is a slow maturation and the product rests in wooden chests lied in tufa cellar of the ancient town. Only time will tell when the nodino can be tasted. Nodino is part of the basket of typical products of the Region of Tuscany.
The Sacristan's Costolaccio flavoured with red wine (Slow Food award for biodiversity - typical product) - This recipe dates back to 1950 when it was found in the cellar of the house of the sacristan of the parish church. Costolaccio is obtained from the ribs of the adult Tuscan pig and its processing involves the slow absorption of salts and flavours typical of the Montopoli area. Red Tuscan wine plays a key role in the processing as the Costolaccio is left to "rest" in it and develops its unique and delicate flavour. When this phase is completed the Costolaccio is left to season for approx. 6 months after which time it can be eaten. Costolaccio is part of the basket of typical products of the Region of Tuscany.