The story
Deep in the Cilento hills of Acquavena, Macelleria Cariello Peluso stands as a living archive of Southern Italian butchery. Now in its fourth generation, this family-run shop has survived a full century, and according to creator Braciamiancora, it preserves tradition through “authentic local pork products and dishes that tell the story of Cilento’s culinary heritage.” The atmosphere is straightforward, old-school—exactly what you want from a spot that has been serving the same community since 1925.
The menu reads like a glossary of regional pork cookery. There’s Minestra di Bisnonno Nicola 1925, a hearty soup named for the founder, alongside Cicola (crispy pork fat), Mugliatelli (spiced offal sausages), and Scannatura (a slow-cooked pig’s head stew). Each dish is a direct link to Cilento’s peasant roots, and Braciamiancora notes that the shop’s survival over 100 years is no accident—it’s the result of unwavering commitment to local technique and ingredient. For anyone seeking the real, unfiltered flavors of inland Campania, this butcher shop is an essential stop.
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Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Cicola, a standout dish that embodies the restaurant’s rustic, soulful charm. The overall vibe is warmly authentic, celebrating simple, high-quality ingredients with genuine Italian hospitality.
“This is cicola, a very well-known product from Monte Bulgheria. It's made by boiling a pig's head for three hours, then removing all the meat and sautéing it with salt and fennel seeds, then pressing it with a weight. The final product costs €16 per kilo. You can clearly distinguish the different parts — tongue, rind, jaw, and some fat. The fennel seed works wonderfully with it. I tried it with a drop of lemon and it gives it a freshness that makes it a four-season product — in summer with lemon, in winter heated on bread. It's incredible.”
What creators say
1 creator has covered Macelleria Cariello Peluso. Most active: Braciamiancora
- Loved
Braciamiancora
The Butcher's Shop That Survived for 100 Years · @ 1:04
A historic 100-year-old butcher shop in Acquavena that preserves tradition through four generations, offering authentic local pork products and dishes that tell the story of Cilento's culinary heritage.
Dishes mentioned
Minestra di Bisnonno Nicola 1925
This is a poor man's soup from 1925, made with cabbage, potatoes, and the less noble parts of the pig — ears, feet, tail. Many people think these cuts have a strong flavor, but actually after hours of cooking the meat becomes gelatinous and melts in your mouth with a very delicate taste. You can really taste the cabbage, the potato, a pinch of salt, and chili if you add it. I always love adding chili. This is what we'd call comfort food today — it's incredible.
Cicola
This is cicola, a very well-known product from Monte Bulgheria. It's made by boiling a pig's head for three hours, then removing all the meat and sautéing it with salt and fennel seeds, then pressing it with a weight. The final product costs €16 per kilo. You can clearly distinguish the different parts — tongue, rind, jaw, and some fat. The fennel seed works wonderfully with it. I tried it with a drop of lemon and it gives it a freshness that makes it a four-season product — in summer with lemon, in winter heated on bread. It's incredible.
Mugliatelli
These are mugliatelli — kid goat intestines wrapped in kid goat caul fat, filled with raisins, goat cheese, and parsley. They're sautéed with oil and garlic, then finished with a bit of tomato. Unlike similar versions I've tried in Molise, Basilicata, and northern Puglia, these have raisins which give them a very sweet note that makes them completely different from their cousins. This is a beautiful way to remember Gianluca's mother, who was a great butcher. Bravo Gianluca.
Scannatura
This is scannatura — the guanciale part of the pig, still bloody, sautéed with a bit of oil, garlic, and bay leaf. Simple and fast, in line with modern times. Recently a Michelin-starred chef said customers are tired of frills and want to go straight to the core of flavors, and I think there's nothing more core than this. A little piece of pork, simply cooked with a bay leaf, a touch of chili, a hint of salt. The flavor explodes in your mouth. It's incredible — it honors both the animal and Gianluca's butcher shop.