Pork Smiths News Today

that means its the green heart of italy. not a jealous heart but a fertile one. arriving in early fall, i chart a course through umbrias ancient forests and misty mountains. this is italy before the romans. a place where families live close to the land. a land of saintly legends, impossibly perched hilltop towns and rustic cuisine. wow. stop filming and just eat it. cheers. im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this...

people and their past. [speaking foreign language]. >> umbrian food isnt about expensive restaurants or tricky techniques. its all about the skill and hard work that goes into producing precious raw ingredients, from innovative farmers to noble hunters. and lets not forget the chefs and butchers preserving the traditional ways to cook these treasures of the land. [speaking foreign language]. >> and a note for any vegetarians watching. umbrian eat a lot of meat. a lot of pork. like a lo...

Legend has it that during the renaissance, the master pork smiths of norcia were so skilled with the knives that they were even on occasion called upon to operate on humans. and they have been revered ever since with their craft and were your lake work ethic. but today the butchers here are struggling to recruit future norcia people. >> [speaking non-english] [speaking non-english] [speaking non-english] at least happy to get back to work, mind you, he actually never stopped the whole time i hav...

>> legend has it, that during the renaissance, the master pork smiths of norcia were so skilled with the knife that on occasion they were even called upon to operate on humans, and theyve been revered ever since for their craft and warrior-like worth ethic. but today the butchers here are struggling to recruit future norcini. no, no. i leave pepe to get back to work. mind you, he never actually stopped the whole time ive been

Matterso pepe thats him on the sign manning the sausage machine is the last true norchino standing. legend has it that during the renaissance the master pork smiths of this area were so skilled with the knife that on occasion they were even called upon to operate on humans. and theyve been revered ever since for their craft and warrior like work ethic. but today the butchers here struggle to recruit future norchini. [speaking foreign language ].