GOOD BECAUSE THEY ARE HEALTHY.

We breed our pigs in the countryside of Novara, feeding them with food from our fields, cultivated with natural methods, without GMOs, and with agricultural techniques that have a low environmental impact.. We process the meat by hand, using antique traditions to keep its quality, physical and organoleptic characteristics unchanged. Our products represent the highest standards of excellence in the charcuterie industry because in each of them you can taste the passion, engagement and experience of three generations of taste artisans.

HANDMADE FOR YOU EVERY DAY

QUALITY WITHOUT COMPROMISES

We know our products because we check every production step with great care. Our method is the guarantee of a unique and inimitable product.

  • SELECTION OF THE BEST PIG BREEDS AND CUTTING-EDGE BREEDING TECHNIQUES.
    We use the Italian heavy pig. Traditional breeding with pig stalls partially outdoors. Average pig age: 1 year.
  • ACCURATE SELECTION OF MEATS
    We personally and manually select the best cuts of meat for the different sausages and cured meat. We have a lot of experience in selecting, assigning, and processing meat.
  • PROCESSING DONE BY HAND
    The master butchers of our farm, Azienda Agricola Valsesia, turn the best meats in the best finished products: cut and cleaned with care to obtain the best in terms of taste, consistency and flavour.
  • REFINEMENT OF RECIPES
    Each product has a traditional recipe, created and improved on with time, putting the flavour and healthiness of the product always at the forefront. We hardly use chemical additives (in some products we don't use them at all), we add nitrates and salt in very small amounts, and we constantly check the products with a microbiological analysis.
  • AD HOC CURING
    The organoleptic characteristics of each of our products are enhanced by a personalized curing (from three weeks to 24 months for the Parma Riserva ham) in cold rooms where we constantly monitor temperature, humidity rate and ventilation. Some specific products - Crudo di Parma, Coppe and Culatelli - are sent for curing to selected artisan plants in the areas of Parma, Langhirano and Torrechiara.
  • SELECTION OF THE FINISHED PRODUCT
    Our products are selected according to consistency, humidity, mould coating, smell, visual and sensory analysis. We make use of technology, but we constantly rely on experience, intuition and skills of the people working in our laboratories.