The business opened in 2001 with three generations of experience, and is dedicated to breeding Mora Romagnola pigs in the wild on the family farm, where they can feed on acorns, chestnuts, roots and tubers. Their diet is integrated with barley, fava beans and organic corn, all grown on the farm, forming a complete production cycle: the butchering and processing take place in the company's small facility, producing charcuterie without preservatives. The meats are aged in temperature-controlled chambers, ventilated with fresh air.
