This company, with its century-old tradition, is famous for Culatello di Zibello (also a Slow Food Presidium) and has always stuck by the precepts of typicality and quality, supported by a closed supply chain in the Terre Verdiane district. The traditional charcuterie (including strolghino di culatello and coppa) derives from native local pig varieties and the meat is processed in the traditional way. The farm includes a semi-wild herd of black and white pigs, a production area, age-old cellars, the family-run restaurant and an exclusive hotel.
