the "norcineria"
Among the local cured meat specialties, stand out the fresh and aged sausages, particularly well-seasoned; capocollo, made from the upper part of the pig’s neck, stuffed and left to mature with spices and aromatic herbs; and ommetto, the local name for cured pork loin: a carefully crafted product with a long aging process, offering a delicate yet deep flavour.
There is also ham and salami—both spicy and mild. One variety in particular, spadino, a distinctive long and narrow salami, is a hallmark of the historic Nunzi butcher shop, located along the road leading up to the historic centre. The Marazza butcher shop, another treasure trove of local excellence, is found under “the arches,” the characteristic portico of Otricoli’s village.
Also very unique and worth tasting are sanguinacci, a traditional Umbrian specialty that is now quite rare, and coppa di testa, a historic and flavourful preparation that is also becoming increasingly uncommon.
