Salami and Cheese Tasting:
The real Umbrian flavours
Umbria is land of good salami: ham and sausages, are the most famous, but there are a lot of kind of salami not very well know like Lombetto, capocollo, mazzafegato.
To make salami is an ancient tradition, it comes from rural culture.
In the past in every farm the peasants raised a pig and in January they butchered it and made salami and meats throughout the year.
In the second postwar period in Umbria there was much poverty and the pig butcher’s day was a party, because peasants had a lot of food to eat.
To save meats meat they made various kind of salami, because there wasn’t freeze.
The tradition to make salami was handed on from father to son, today just few people are able to make salami using ancient techniques.
The best salami is ham, it is made with pig leg and it is ideal to eat with classic Umbrian focaccia, like torta al testo. Typical Umbrian appetizer is a selection of salami with Umbrian focaccia and a good glass of wine.
Umbrian ham is different to Parma ham, it is more savoury and little bit salty respect to Parma ham, it is perfect eat with Umbrian unsalted bread.
More typical salami is Capocollo, typical Easter breakfast is Capocollo with a typical focaccia made with cheese and boiled eggs.
Lombetto is very light, it is made with pork fillet, and it has just little bit of fat. Lombetto is very good preserved in oil.
Coppa is made with head meat of pig and pork rind. It is one of the best Umbrian specialities
Fresh and dried sausages are wonderful, they are perfect to eat like appetizers or main courses, grilled or with soup.
You can live the real peasants life visiting a local farm in Umbrian countryside. The visit start outside in the farm, then you move in the area where our butcher make salami
He show you how make sausages, and you will see the entire production process, from meat to sausages, very interesting.
Finally you taste the delicious homemade foods product by the farm
buffet with various kind of salami, cheese, oil, and wine
The picture above is a classic salami room in most Umbrian farmhouses