In 1987 the Zivieri family opened a butcher's shop in Monzuno, in the Reno valley. The turnaround came in 2005, when they started breeding free-range Cinta Senese and Mora Romagnola pigs on a 40-hectare farm in the Apennines outside Bologna, producing flavoursome charcuterie using natural techniques, and seasoned with Cervia salt and spices. There are a number of additive- and preservative-free products: cured ham, cured shoulder, cured pork fat, mountain salami and tasty mortadella, as well as an organic line and wild boar charcuterie.
