Our farm has different heads of cattle, pigs, bred by us in a large space next to our laboratory in the semi-wild and in the stables with a classic method. Beef and sheep meats available in our butcher, are provided by other farms in our territory, that like us embrace the theory of a healthy and natural diet.
The meat is always selected according to the criteria of genuineness. We butcher animals that have been bred with genuine and regulated methods, each animal always comes at the right age for the production.
The butcher process
The processing is done directly in our laboratory and here we proceed step by step with all the processes of production and aging as the ancient butchers did once. The aging takes place in a natural way and the production is purely manual and without the use of dyes, gluten, lactose, or milk derivatives.
The butchery of Alessandro Salvatori in Norcia
Our butcher shop was established in 1980 by Mario Salvatori and Gabriella as a family-run business from the producer to the consumer, with the aim of producing meat and typical products of the territory of Norcia. We have developed a system of production of pork and beef meat constantly and strictly regulated and animals are fed with natural products. The business’ specialties are the pork sausages called “le sarcicce de Mario” (the sausages of Mario). The quality of the product is mainly due to the quality of the meat, carefully selected and to the professionalism and ability of processing. The pigs are reared on site, the breeding farms can also be visited by the consumers. The bovines come from the local area.
Our production takes place in respect of the quality of the products.