We really must pay homage to the amazing pork meat that has nourished the farming Italy for centuries. In San Giorgio Lucano “‘u puurc” (the pig) was bred in caves as some people still do. When the time was right, entire families met at home to sacrifice it in a kind of mixed sacred and profane festival of taste. Around the animal there were masters with their disciples following them, patiently observing and learning the techniques.
Expert hands performed quick and precise gestures with specific tools and knives, only used for that occasion. The ability and experience of the elderly, times and methods, plus certain ingredients created unique cold cuts.
This knowledge was collected by Corrado’s family and used in the cured pork meat factory where that “making old” works alongside modern means, necessary to ensure the quality and healthiness of products.
This is the story. In 1940, in San Giorgio Lucano¸ Giuseppe Corrado started up a flourishing trade activity of meat and livestock. He was soon joined by his son Rocco that wanted to add the cured pork meat factory to the traditional family business.
The story goes on because the activities will be continued by children, young generations holders of the future, culture, traditions and history of this place.
Today the cured pork meat factory located on the outskirts of San Giorgio Lucano produces cured meats in natural intestine, tied by hand and cuts in whole pieces.
From the careful selection of meats and genuine ingredients aged with the gradual passage of time, characteristic of this tranquil place, delights are born, which embody colours, fragrances and tastes, mirroring the territory they come from.
You realise how genuine Salumi San Giorgio Lucano® they are at first sight: their shape, never the same, promises taste. But as we know, cured meats demand that coin of patience. So while our senses are intoxicated by fragrances and the drool is strong, you need to wait for the cut, thin or thick as desired.
And there is the first slice followed by the second and so on. You just surrender to the flavours filling your mouth and enveloping your taste buds also thanks to the right fat quantity. Perfectly accompanied by a slice of bread and a good glass of wine, as has always been the case here in San Giorgio Lucano.
Cured pork meat factory and cold cuts
We really must pay homage to the amazing pork meat that has nourished the farming Italy for centuries. In San Giorgio Lucano “‘u puurc” (the pig) was bred in caves as some people still do. When the time was right, entire families met at home to sacrifice it in a kind of mixed sacred and profane festival of taste. Around the animal there were masters with their disciples following them, patiently observing and learning the techniques.
Expert hands performed quick and precise gestures with specific tools and knives, only used for that occasion. The ability and experience of the elderly, times and methods, plus certain ingredients created unique cold cuts.
This knowledge was collected by Corrado’s family and used in the cured pork meat factory where that “making old” works alongside modern means, necessary to ensure the quality and healthiness of products.
This is the story. In 1940, in San Giorgio Lucano¸ Giuseppe Corrado started up a flourishing trade activity of meat and livestock. He was soon joined by his son Rocco that wanted to add the cured pork meat factory to the traditional family business.
The story goes on because the activities will be continued by children, young generations holders of the future, culture, traditions and history of this place.
Today the cured pork meat factory located on the outskirts of San Giorgio Lucano produces cured meats in natural intestine, tied by hand and cuts in whole pieces.
From the careful selection of meats and genuine ingredients aged with the gradual passage of time, characteristic of this tranquil place, delights are born, which embody colours, fragrances and tastes, mirroring the territory they come from.
You realise how genuine Salumi San Giorgio Lucano® they are at first sight: their shape, never the same, promises taste. But as we know, cured meats demand that coin of patience. So while our senses are intoxicated by fragrances and the drool is strong, you need to wait for the cut, thin or thick as desired.
And there is the first slice followed by the second and so on. You just surrender to the flavours filling your mouth and enveloping your taste buds also thanks to the right fat quantity. Perfectly accompanied by a slice of bread and a good glass of wine, as has always been the case here in San Giorgio Lucano.
Cured meats in whole pieces
Prosciutto, Cuore lucano, guanciale and flat pancetta are the top of the art of the Master Sausage Makers of San Giorgio Lucano. Culinary masterpieces, known all over the world, processed in the ancient Italian tradition.
The full, abundant whole pieces, the bright colours, spice fragrances, that perfect balance between richness and mildness remind you of the opulence of great tables, the conviviality and pleasure when tasting real delicacies.
An alchemy generated by choosing choice cuts of pork, brining and curing. This, plus the mastery of experts in the art of making cured meats. Lastly, what makes these products inimitable is the time taken to age them slowly, and the influence had by the uncontaminated nature and climate of the Lands of Silence in the heart of the Parco del Pollino.
The triumph of that round, melting taste.
Cold cuts in whole pieces
stuffed in natural intestine
The great Salumi San Giorgio Lucano® cold cuts include rolled pancetta, loin and coppa. These are all stuffed in natural intestine and tied by hand, just as they once were.
Natural intestine is an element that makes top level delicatessen products stand out.
Cold cuts stuffed into this type of intestine take longer to reach maturation; all to the benefit of taste, fragrance and softness.
Binding requires skill. It must make sure there is no air in the cut and give it its characteristic appearance.
Thread and spool perform a return journey round the intestine. Having tied the first knot closing the intestine, you move longitudinally with the first thread, the most important, as it must keep the fresh piece rigid.
The others are then laid at equal distances. This divides the cold cut into wedges. The return trip is by turning around the width up until the knot. Hence the squared mesh containing and characterising these stuffed cuts tied and ready to be aged.
Cold cuts minced and
stuffed in natural intestine
The story of brawns, schiacciate salami and sausages produced in Lucania has lasted over a thousand years.
The result of know-how passed down through the generations.
Luckily, something we have not lost track of.
