Pacifico Lucaioli, the "great master of charcuterie" from the birthplace of Maria Montessori, produces a range of local specialities, most of which are free from colourings, preservatives, additives and milk powder. The only ingredients in the salami and sausages are pork, salt and pepper. The secret of his charcuterie, inspired by the Marche tradition of Corallina and Fabriano salami, loin, jowl, pancetta, etc., lies in the selection of strictly Italian raw ingredients, skilful, unhurried processing and slow ageing.
