The Butchery Tradition in Muccia and the Sibillini Mountains Muccia, a small mountain town in the Sibillini Mountains in the province of Macerata, boasts an ancient tradition of norcineria, the art of pork processing. Throughout the Umbrian-Marchigian Apennines, pig slaughtering was an important rural ritual, and in Muccia, “from the pig comes ham, salami, ciauscolo, sausages, lonza, coppa, lard, and much more”—in other words, nothing goes to waste. The term norcino itself refers to Norcia in Umbria, a city famous for these products, and this expertise historically spread to nearby towns in the Marche region. Muccia is part of the traditional production area for high-quality cured meats such as ciauscolo, the renowned spreadable salami from Marche recognized as a PGI (Protected Geographical Indication), covering the provinces of Macerata, Ascoli Piceno, Fermo, and part of Ancona. The practice of raising pigs and producing cured meats at home during the winter is deeply rooted in the area and passed down through generations, forming an integral part of the local food culture.