The business gathered momentum in 1973 with the opening of a meat-processing facility. Today it produces charcuterie from Cinta Senese and pigs crossed with rustic breeds. Its name is linked to Biroldo della Garfagnana and Bazzone ham (Slow Food Presidia). The pigs are reared semi-wild by local farms, fed with vegetables and chestnuts. The pressed meats are prepared on site; the hams are made by Micheletti of Capannori and Tanara of Langhirano. Products are aged in the cellars of Ghivizzano castle.

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