Aromas and flavours of the Coccia Sesto norcineria

The recipes still used for the cured meats are those of father “Sor Sesto”, who arrived in Tuscia from Umbria after the war. His insight was to blend the family’s pork-butchery tradition with the specific produce of the Viterbo area. The experience includes a visit to the various production areas, observing the traditional method of making sausages by hand and tasting the products.