For over 50 years the farm has raised semi-wild pink and Mora Romagnola pigs (a Slow Food Presidium) alongside their Romagnola cattle. The livestock is fed on grazing enriched with cereals grown and milled on the farm, as well as non-GMO soya and corn. The meat is processed in house, using artisan methods without preservatives. The vast range of charcuterie is based on Mora Romagnola pork (some products preserved in bees’ wax) as well as the Rustichello Romagnolo line (cross bred with pink pigs).

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