The story
JustUs calls Brancaleone da Norcia “an incredible norcineria” where they tasted the best local cured meats in Norcia. Standouts include the Prosciuttino di Norcia IGP, Salame di Cervo, and a Pecorino selection (semi stagionato, da tavola, di mucca), plus the bold Salsiccia di Cinghiale e Peperoncino. The shop’s top-quality products and exceptional hospitality make it a must-visit for cured-meat lovers.
The Norcia tradition runs deep here, extending beyond charcuterie to house-made birra alla Lenticchia di Castelluccio and birra al Farro—creative, earthy pairings that complement the savory lineup. With a 4.7 rating and a warm, knowledgeable welcome, Brancaleone is a local spot where every bite reflects the region’s heritage.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the Ciauscolo, a spreadable salami that steals the show with its rich, savory depth. The overall vibe is one of rustic, unfussy warmth, where simple ingredients shine with bold, authentic flavor.
“Ciauscolo is a spreadable salami from the Marche region. It was part of the platter, soft and easy to spread.”
What creators say
1 creator has covered Brancaleone da Norcia. Most active: JustUs
Brancaleone da Norcia is an incredible norcineria in Norcia where we tasted the best local cured meats, with exceptional hospitality and top-quality products.
Dishes mentioned
Prosciuttino di Norcia IGP
This prosciutto is sweet, typical of Norcia, with a soft texture and delicate flavour. I'm only sorry our chef wasn't here to share it, but this ham is really good.
Ciauscolo
Ciauscolo is a spreadable salami from the Marche region. It was part of the platter, soft and easy to spread.
Salame di Cervo
The deer salami has a nice piece of fat in the middle, very tasty and well-seasoned.
Pecorino (Semi Stagionato, Da Tavola, Di Mucca)
We had three types of pecorino: semi-aged (14 months), table pecorino (7 months), and a cow's milk pecorino. You could eat a pizza of this cheese and not notice it – you don't need to add anything, it's pure and flavorful.
Salsiccia di Cinghiale e Peperoncino
This wild boar sausage with chilli pepper is fantastic. Look at the texture and the aging – from February 23 to August 3. Really tasty, you can taste the boar. We thank Franco for this lunch treat.
