Lonza, Capocollo, and Scalmarita are traditional Italian cured meats that can be found in the Marche region of Italy. These meats are popular in various towns and communes in Marche, including Urbino, Pesaro, and Ancona. In Urbino, you can find these delicacies at local butcher shops such as Macelleria Biagetti and Macelleria Bucci. In Pesaro, you can visit Macelleria Zampini and Macelleria Pascucci to purchase these cured meats. In Ancona, Macelleria Marchigiana and Macelleria Ciarrocchi are renowned for their high-quality Lonza, Capocollo, and Scalmarita.
Lonza is a type of cured pork loin that is seasoned with salt, pepper, and various herbs. It is then air-dried for several months, resulting in a flavorful and tender meat. Capocollo, also known as Coppa, is made from the neck and shoulder of the pig. It is seasoned with salt, pepper, and spices, and then cured for a few months. Scalmarita is a cured meat made from the pig’s shoulder, which is seasoned with salt, pepper, and garlic before being air-dried.
These traditional cured meats from Marche have received the prestigious PAT (Traditional Agri-Food Product) recognition. This recognition ensures that the production methods and ingredients used are in line with the traditional and authentic recipes. The specifications for Lonza, Capocollo, and Scalmarita include using high-quality pork, specific seasoning ingredients, and a specific curing process.
Sources:
– “Prodotti Agroalimentari Tradizionali Marchigiani” – www.regione.marche.it
– “Macelleria Biagetti” – www.macelleriabiagetti.it
– “Macelleria Bucci” – www.macelleriabucci.it
– “Macelleria Zampini” – www.macelleriazampini.it
– “Macelleria Pascucci” – www.macelleriapascucci.it
– “Macelleria Marchigiana” – www.macelleriamarchigiana.it
– “Macelleria Ciarrocchi” – www.macelleriaciarrocchi.it