PRODUCING LESS BUT BETTER
One of the fundamental aspects to help protect the environment is to become fully aware of the food production system because even the way we produce our food today will help determine what the future of our planet will be.
In Italy over 10 million pigs are bred every year. More than half of the pork produced in the world comes from intensive systems that use industrial techniques to obtain the maximum quantity of product at minimum cost at the expense of meat quality, animal welfare and the ecosystems of the area in which the farm is located .
What decisions can we make as consumers? Certainly choose breeders who adopt ethical and ecological methods to produce only the quantity of meat that the planet is able to support, good meat not only for those who consume them but above all for the environment.
As breeders of organic pigs we think that the quality of the meat comes above all from the quality of life of the animals. Our pigs live in stables with straw bedding for over 12 months and are free to move in large spaces both indoors and outdoors, in contact with the countryside, thus being able to express their social character and their natural behavior, rooting out and feeding on the fodder that follows the seasonality of the fields.
We decided not to follow a serial-type production, preferring manual processing and a very slow curing, returning to embrace the tradition of the butchery of the past to obtain semi-artisanal salamis, products that come back to approach human resources
This slow philosophy certainly does not allow to reach the production quantity of an industrial breeding but increases the quality and life expectancy of our animals, which being in a much smaller number than those of an intensive breeding, have more space to move and interact, which feed on organically grown herbs free of highly polluting pesticides or chemical fertilizers, and which are not treated in advance with excessive doses of antibiotics and drugs that are dispersed through the manure into the environment and the surrounding aquifers.