Grutti Cicotto

Italy

Umbria

Cured meats and meat products

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Grutti Cicotto

The Cicotto tradition has been passed down through the generations in Grutti, with every artisan personalizing the recipe with their own mix of seasonings. A pig’s ears, snout, shin and innards are prepared by the butchers and roasted in the oven underneath a whole suckling pig (porchetta). During the cooking, the meat soaks up the fat dripping from the porchetta, infused with all the flavorings used to season the meat: garlic, rosemary, fennel, salt and pepper. This type of preparation can be found elsewhere in Umbria, but what is distinctive here is the use of less noble but highly flavorful cuts of pork.

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Season

Prepared throughout the year at the same time as porchetta.

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Until 1970 Cicotto and porchetta were roasted in the communal wood-fired oven. Though no longer functioning, the oven can still be seen in the historic center of the small town of Grutti. The meat would be sold in local markets, like Todi, Marsciano and Bastardo, and also further away, in Orvieto and Perugia. Three butchers are still artisanally processing locally farmed pork. The Presidium wants to support their activities and promote this historic preparation.

Production area
Grutti, Gualdo Cattaneo Municipality, Perugia Province

Presidium supported by
Regione Umbria, Gualdo Cattaneo Municipality, Gal Valle Umbra e Sibillini
Luca e Mauro Benedetti
Gualdo Cattaneo (Pg)
Località Grutti
Via del Monte, 36
tel. 0742 98881-347 3838799-339 3141863

Maurizio Biondini
Gualdo Cattaneo (Pg)
Località Grutti
via Torino, 41
tel. 0742 98163
335 7906172
biondinigrutti@gmail.com

Enrico Natalizi
Gualdo Cattaneo (Pg)
Località Grutti
via Umberto I, 5
tel. 0742 98370
Slow Food Presidium Producers’ Coordinator
Rosella Natalizi
338 5002506
natalizi.grutti@gmail.com

Slow Food Presidium Coordinator
Gianluca Polidori
Tel. +39 338 7119510
gpolidori@castellodiporeta.it
Until 1970 Cicotto and porchetta were roasted in the communal wood-fired oven. Though no longer functioning, the oven can still be seen in the historic center of the small town of Grutti. The meat would be sold in local markets, like Todi, Marsciano and Bastardo, and also further away, in Orvieto and Perugia. Three butchers are still artisanally processing locally farmed pork. The Presidium wants to support their activities and promote this historic preparation.

Production area
Grutti, Gualdo Cattaneo Municipality, Perugia Province

Presidium supported by
Regione Umbria, Gualdo Cattaneo Municipality, Gal Valle Umbra e Sibillini
Luca e Mauro Benedetti
Gualdo Cattaneo (Pg)
Località Grutti
Via del Monte, 36
tel. 0742 98881-347 3838799-339 3141863

Maurizio Biondini
Gualdo Cattaneo (Pg)
Località Grutti
via Torino, 41
tel. 0742 98163
335 7906172
biondinigrutti@gmail.com

Enrico Natalizi
Gualdo Cattaneo (Pg)
Località Grutti
via Umberto I, 5
tel. 0742 98370
Slow Food Presidium Producers’ Coordinator
Rosella Natalizi
338 5002506
natalizi.grutti@gmail.com

Slow Food Presidium Coordinator
Gianluca Polidori
Tel. +39 338 7119510
gpolidori@castellodiporeta.it

Territory

StateItaly
RegionUmbria

Other info

CategoriesCured meats and meat products