Conca Casale is a small town near Venafro, and home to Signora, a cured meat whose recipe is the result of centuries of pork-butchering tradition. This large salami was rarely consumed by its producers, but given as a tribute to the gentlemen (“signori”) of the town: the doctor, the notary, the mayor. The best cuts of the pig—parts of the lean thigh, loin and shoulder, plus belly and back fat—were used to make the Signora, which could weigh anywhere between 800 grams and 5 kilos. The salami looks like a beehive because it is encased in the blind intestine or caecum, known locally as the “zia”.
The sausage is made during the winter season and has to be aged at least six months.
Conca Casale Municipality, Isernia Province
Conca Casale (Is)
via Principe Umberto, 10
tel. +39 +39 0865 903083-338 7263075
Tel. +39 333 8541326