During the winter, when there is less work in the fields, we spend most of the day slaughtering our pigs. We produce and commercialise directly on our farm only fresh meat and typical salamis obtained from our animals. We have therefore built our own processing laboratory, respecting modern hygienic laws, but also the old traditional of pork processing methods. It is even possible, for the satisfaction of our clients’ and visitors’ curiosity, to see through a glass window how the meat is processed in the laboratory. All our salamis and sausages are produced from the selection of the most suitable meat cuts, without adding any artificial presevatives: only salt and pepper, to which we add, abiding traditional recipies, garlic wine and other spices, the right environment and natural seasoning in the old cellar.