The Zivieri family began operating in 1987, when Massimo, his brother Fabrizio and their father, Graziano, took over a butcher's shop in Monzuno, on the Bolognese Apennines. Today their dream has come true with the Fattoria Zivieri farm, 90 hectares situated over Sasso Marconi, where animals are reared in a semi-wild state. A closely-monitored supply chain makes for artisanal cured meats rich in flavor (including the mora romagnola pig and game).
