Norcineria Fratelli Ansuini
Norcia, Italy
A family norcineria in Norcia, Umbria, operating since the mid-20th century. The Ansuini brothers carry on the norcino tradition in the town that invented the word. Their mazzafegato follows the old recipe: coarse liver, back fat, garlic, and either orange zest (dolce) or chili (piccante), stuffed into natural casings. Production is seasonal, tied to the winter pig slaughter. The shop also sells prosciutto di Norcia, capocollo, and ciauscolo.
