The business originated in Bedizzone, near Colonnata, as a butcher, but today is renowned as pork butcher, especially for the local lard produced. Processing is completely manual, non-GMO and gluten- and preservative-free. The classic charcuterie is made from the meat of Pianura Padana heavy white pigs, and the other line from Cinta Senese pigs bred on Oliviero Toscani’s OT farm at Casale Marittimo. The pigs are semi-wild and fed a vegetable diet. The maturing takes place in natural caves and cellars.