This small artisan company works in the heart of the Cilento National Park and Vallo di Diano, in the tiny village of Gioi. The business processes the most prestigious cuts of pork raised in the park in a semi-wild state, and fed on vegetable protein. The meat is processed using time-honoured recipes, all by hand apart from mincing, and without preservatives, using only meat, salt, natural herbs and spices. The company is known for production of the Slow Food Presidium, soppressata di Gioi.
