Paolo Parisi used to be a medical equipment sales rep but he re-invented himself as a producer and breeder. His Livorno chicken eggs are a must in leading restaurants, and his charcuterie is no less prestigious. He breeds semi-wild mixed-breed pigs from a variety of breeds (Cinta Senese, Nero Casertano), fed on cereals and forest food. The meat is processed by Levoni, a venerable company with extensive experience, the aged in temperature-controlled chambers and natural cellars.
