Norcineria Ansuini

Norcineria Ansuini has cured pork in Norcia since 1938, working from a shop on Via Anicia near Porta Massari in the historic center. The current master, Giuseppe Ansuini, known locally as Mastro Peppe, learned the trade directly from his father and describes the craft's shrinking ranks plainly on the shop's own site: "siamo rimasti in pochi" — we have remained few.

Norcia gave Italian its word for a pork butcher, norcino, and Ansuini's shop still does the work that title describes: raising and slaughtering pigs locally, then curing prosciutto, salami, capocollo, and other pork specialties in its own cellars using methods the family says it has kept largely unchanged across generations. The workshop itself is visible to customers through glass, letting the curing process serve as its own explanation of the trade.

The Via Anicia address is described on the shop's own site as its only point of sale, though Ansuini also sells online. Either way, this is a specialist norcineria in the narrowest sense of the word — a shop built entirely around pork, in the one Umbrian town whose name became the Italian trade's own name for itself, and a direct answer to the category gap in Norcia specifically.