The story
Tucked into the hills of Genzano di Roma, Norcine Castelli is a historic norcineria that has been family-run since 1890—now spanning five generations. Chef Max Mariola stopped by on his travels and described it as “a true artisan producer rooted in the territory,” where every meat is handmade from local pigs and naturally aged. The shop itself is a destination for traditional Roman pork products, earning a stellar 4.8 rating.
Mariola sampled a lineup that includes aged guanciale (both three- and five-month versions), sweet and spicy coppiette, and suckling pig. He noted that the meats “capture the flavors of the Castelli Romani,” reflecting a deep connection to the local landscape. For anyone seeking authentic, handmade salumi from a family operation that has been perfecting their craft for over a century, this Corso Don Giovanni Minzoni address is a must-visit.
Synthesised by AI from every creator’s review. First reviewed 2019.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The Maialetto, a succulent suckling pig, earns unanimous acclaim as the star of Norcine Castelli. Reviewers consistently praise the warm, rustic charm and bold, traditional flavors of this Roman trattoria.
“The maialetto was incredibly tender, practically melting in the mouth. Perfect for eating raw as a snack.”
What creators say
1 creator has covered Norcine Castelli. Most active: Chef Max Mariola
A historic norcineria in Genzano, family-run for five generations since 1890. I tasted their aged guanciale, sweet and spicy coppiette, and suckling pig. The meats are handmade from local pigs and naturally aged, capturing the flavors of the Castelli Romani. The shop is a true artisan producer rooted in the territory.
Dishes mentioned
Coppiette Dolci
I tried the sweet coppiette, soft and tasty, perfect as a snack and not too spicy.
Coppiette Piccanti
The spicy one has more character, it leaves a lingering kick in your mouth. Great for using in amatriciana, as the owner suggested.
Guanciale Da 3 Mesi
The three-month aged guanciale is soft, with a nice fat marbling. It cuts easily and tastes delicate.
Guanciale Da 5 Mesi
The five-month aged one is firmer, more intense. It has a deeper flavor that really comes through when eaten on its own.
Suckling Pig
The maialetto was incredibly tender, practically melting in the mouth. Perfect for eating raw as a snack.
