All our “salumi” are produced in Calabria and Lombardia, regions famous for their history, food culture, and unique ecosystem. Recipes are handed down from generation to generation, selecting the finest cuts, ingredients, and aromatic spices. What makes our meat so special and distinctive is the unique bond with the land and the environment in which the pigs are raised.Following century old traditions, the curing is still done by hand, only during the winter months, when the mountain temperatures and humidity allow the products to mature for a more intense flavour.