Founded in Norcia (Umbria) in 1919, after WW II the producer moved to the Castelli Romani, just south of the Italian capital, and streamlined production to industrial levels. Today, now on the fourth generation, the Castelli family produce a wide range of charcuterie and meats, including porchetta and tronchetto, the area's traditional specialties. Italian pork, salt, prized black pepper, garlic, rosemary and local mint make for a 'Porchetta di Frascati' that, after cooking in a wood oven, is full of spices and aromas. The Castelli family now produce smoked guanciale as well.
