In Stio, a small village in the Cilento, Vallo di Diano, and Auletta National Park, Piccinino Lucietta’s butcher shop stands out. Since 1986, it has been operating in the small historic center, providing residents and visitors with quality meat and attention to detail.

In recent months, thanks to the initiative of Lucietta’s son, they have decided together to invest in a line of products that represent the customs of the area because they are made from recipes handed down from generation to generation. This is how “STIESE salumi” was born, cured meats and sausages, handmade with meat from the surrounding areas, processed and aged naturally, which we can certainly define as Salumi del Cilento.

And so we have ‘cervellata’, a typical sausage from Stio, made with lean pork, liver, heart, parsley, garlic, and cloves;

“Noglia” is made with the less prized parts of the pig (the head, cheek, and neck), fatty meat, boiled pork rind, garlic, fennel, and chili pepper.

“Traditional Stiese Capocollo” is made with pork capocollo, chili pepper, and salt.

Le “Soppressate Stiesi”, lavorate in modo differente dalla Soppressata di Gioi, realizzate comunque a mano con prosciutto, pepe intero e sale;

Questi alcuni dei prodotti principali, ma se fate un giro a Stio potrete trovarne anche degli altri e visitare nel contempo questo piccolo paese che vi accoglierà con i suoi antichi portali in pietra, i vicoli, i cortili e gli archi, la Chiesa di San Pasquale, la Chiesa di Santa Maria della Croce e il piccolo Museo di Antonio Trotta artista nato a Stio ed emigrato in Argentina che ha esposto per tre volte alla Biennale di Venezia oltre ad innumerevoli Esposizioni in Italia e all’estero…