The skill of butchery has always been at the very heart of Le marche life and the cuisine of the region. As th region was very poor, Cucine Povera, or the poor mans kitchen as it translates, became central to cooking and every day life. Every part of the animal was prepared and used, leaving nothing for the poor dog or cats that waited patiently for any left over scraps. This practice created many recipes, unique to thie region of Italy, and many life on today at casa della nonna, or in the kitchens of the many osteria, trattoria or restaurants that are found throughout Le Marche.

WILD BOAR DURING HUNTING SEASON

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THE PROUD LUISA AND HER BUTCHER SON YURI

Our favourite organic artisan producer must be Luisa and Yuri from the nearby town of Borgiano. At thier farm, all animals are raised free range, high in the mountains and in the best conditions. The animals enjoy a good life and are very well fed. All animals are slaughtered and prepared at the farm, guaranteeing the quality of the produce, and from there visitors to the farm can inspect the facilities before buying from the shop, or sitting down for a nice lunch or dinner at the small but very cosy farm restaurant. To fully enjoy meat, we believe one should experience all aspects of the production process.

SALAMI CURING IN THE CELLAR ROOM

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FREE RANGE PIGS GRAZING ON THE MOUNTAIN GRASS

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A SELECTION OF THE FINE MEAT PRODUCE OF LE MARCHE

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A DISH OF WILD BOAR RAGAU WITH GLAZED POTATOES

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