Daniele Salvatori, fresh pork
Maestro Visso, Le Marche
(..part of this great series of five notes.)
After coffee, we drove around to Daniele Salvatori’s place, where Flavio buys fresh cuts of pork. The pork actually comes from nearby Visso, where the pigs live outside, nibble on wild herbs, and breathe the fresh air of the Appennini mountains. Visso has the reputation for fresh pork, while Norcia has been known since the 12th century for cured meats. Daniele and his father opened the door to the cooler, where pork bellies, ribs, stinco, and an array of pork sausages, including deep red liver sausages, hung. Come to find out, the juicy salsiccia we ate for lunch over at Ernesto’s place were provided by Daniele. This area is like one big succulent cafeteria.
We headed out next into the mountains, in the direction of Preci, the town famous for its 16th century surgeons, who traveled all over Europe excising cataracts and fixing hernias, as well as contributing to the creation of the castrati, the young men who were castrated in order to become grand opera stars at a time when women weren’t allowed to sing. Legend says the surgeons from Preci learned their art from the Benedictines and they both swapped trade secrets with the butchers of Norcia.
Sharri writes about food, wine and international travel from Umbria, where she and her husband grow olives. In addition to articles, she writes a blog,
UmbriaBella. Her app, Olive Oil IQ is a portable encyclopedia for foodies and culinary travelers (iTunes & Android). Follow her on Twitter: @umbriabella and @oliveoiliq. Facebook: www.facebook.com/UmbriaBella, and www.facebook.com/oliveoiliq