The breeding of pigs takes place in the fields of our farm, giving the animals the chance to move freely outdoors and to eat the grass and roots which grow on our land. Their diet is also supplemented by feed made of cornmeal, barley, broad bean, soy, bran, meal, seasonal fruits and grasses, including Bolognino (grass), figs, acorns, chestnuts and more.
The swine raised on the farm are Large White, Duroc, and Cinta Senese breeds, specially selected for free-range breeding. Butchering takes place in modern facilities and the working of the meat in CEE certified laboratories in local butcher shops with the aim of creating meats which guarantee both the quality and local genuineness we wish to offer our clients.
In the month of December, guests may observe the butchering of some of our pigs at the farm. This old-fashioned task is a way for us to keep the traditions of the farm alive and to share the special moments of celebration which characterized our past.