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.