Renzini yesterday and Renzini today, in a nutshell?

We were founded at the beginning of the 1900s as a country butchery and we can still say that today we are a small family-run industry with a strong artisan vocation. We are specialized in the production of typical salami, both pork and game; we try to always maintain a high-quality standard, both through a careful selection of raw materials and the use of local products such as wild boar and truffle, and by staying true to the recipes of the ancient Norcina tradition.

Does Norcina tradition have very distant roots in your territory?

Yes, it does. Umbria is a very natural region, a landscape of mountains and trees divided by a large river. The territory and climatic conditions are ideal, for the existence of game and truffles that make up, in part, the raw material of our products, and for the aging of cured meats, especially in the highest areas of the Sibillini mountains. Norcineria has been a highly specialized profession for over 800 years, during which time the processing and curing techniques of cured meats has been perfected right up to this day. The art of Norcina gastronomy is a very important legacy for us, which we have always respected, passing it down from generation to generation and adapting it to our time.

How is your production characterized today?

The headquarters and the main factory are in Montecastelli (PG), where we produce all our cooked and cured meats: such as cooked and grilled hams, salami, porchetta roasted in an open oven, mortadella and other Norcine specialties. Our hams of Norcia are included in the geographical area of ​​protected designation (PGI) and are produced in the ham factory near Norcia, in the heart of the mountains, which guarantee the ideal microclimate for the aging of the legs in perfect balance between moisture and fresh air currents.