Adriano Ferrari works to promote the black pig of Calabria, which he breeds in a semi-wild state on his farm in Altilia (Cosenza). He feeds the stock vegetal protein and slaughters at about two quintals in weight, producing a range of top-quality meats, flavoured with spices, black peppercorns, fennel seed, rosemary, and laurel in some. Capocollo, soppressata, and Atiliara sausage, lard, loin and typical Calabria nduja. All free of preservatives and additives.
