Giuseppe Santoro and Piero Caramia started about 40 years ago in local butcher shops before opening their charcuterie factory in 2000. The pigs come from supervised local farms and live in the semi-wild, feeding on undergrowth in the surrounding forests. Capocollo di Martina Franca (a Slow Food Presidium) and lard-covered filet are hand-prepared and flavoured with pepper and Verdeca vino cotto. They are aged in temperature-controlled chambers and aged at length in natural cellars before release on the Italian market and abroad.
