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In our laboratory we process pig by hand, as was once. Our production includes fresh sausages, porchetta, bardiccio, salami, finocchiona, soprassata, hams, capocollo and loin. Our pigs are bred in the wild and are purebred grayof casentino and Cinta Senese.

The exposed workshop  inner room give you the opportunity to see the process step by step. On the first floor, where the cells are set to salting it, occurs stewing and seasoning meats.

For those who want to learn the art of butchery, we organize courses.