Muccia, a small mountain town in the Sibillini Mountains of the Macerata province, boasts an ancient tradition tied to norcineria, the art of pork processing. Throughout the Umbrian-Marche Apennines, pig slaughtering was an important rural ritual. In Muccia, for example, “from the pig come ham, salami, ciauscolo, sausages, loin, coppa, lard, and much more”—in other words, nothing goes to waste (Muccia, dai fagioli con le cotiche alla padellaccia: successo per la prima edizione di "Pista in piazza" - Picchio News - Il giornale tra la gente per la gente). The term norcino itself refers to Norcia, a town in Umbria famous for these products, and this expertise historically spread to neighboring towns in the Marche region. Muccia falls within the typical production area of prized cured meats such as ciauscolo, the renowned spreadable salami from Marche, which holds PGI (Protected Geographical Indication) status and covers the provinces of Macerata, Ascoli Piceno, Fermo, and part of Ancona (Ciauscolo - Wikipedia). The practice of raising pigs and producing homemade cured meats during the winter is deeply rooted in the territory and passed down through generations, forming an integral part of the local food culture.

Varnelli products are an authentic expression of the Marche region’s liqueur-making heritage. Among them is Varnelli Anice Secco Speciale, a dry anise liqueur distinguished by its intense aroma and traditional use as a coffee enhancer. Amaro Sibilla, originally created as an anti-malarial remedy for shepherds during transhumance, is still produced today through a wood-fired decoction of medicinal herbs, roots, and barks, sweetened only with honey from the Sibillini Mountains. These products, together with the other liqueurs from the distillery, are the result of artisanal methods, high-quality local ingredients, and recipes passed down through generations—faithfully reflecting the spirit and traditions of the Marche region.

The “Morbido di Muccia” stands as a true culinary treasure of the Marche region, deeply rooted especially in the mountainous areas surrounding the town of Muccia. This product is not merely a cured meat; it is a profound expression of local history, artisanal skill, and deeply established rural traditions. Its identity is intrinsically linked to the Marche mountains, where the homemade processing of pork remains a living and widespread practice. This continuity of traditional methods within a modern context makes it a tangible symbol of the region’s culinary heritage.