Making salsicce in Umbria
Peppe and his best friend butcher 2-3 pigs a year, which will provide for their families throughout the year. I was lucky enough to assist them for a whole day of pork ‘transformation’. I learned how to cut guanciale, pancetta, salsicce, as well as how to make coppa, prosciutto and cotiche.
Sanfatucchio, Umbria