The family has been working in the charcuterie industry for two generations and is also a benchmark in promoting the Casertano black pig. The stock, from local farms, is bred in a semi-wild state and fed with cereal flours. The animals are slaughtered at 160 kg and the processing facility turns the meat into hams, sausages and lard, mainly working and tying by hand, respecting ancient local customs. The delicious Matese culatello is not processed in the traditional manner.
