In our area, the breeding of pig, the so called Suino Pesante Padano, is so widespread that 400000 people live together with 1 million 200 hundred thousand pigs.
And they are butchered to produce the most important DOP products of the Italian cuisine: the Prosciutto Crudo of Parma and the San Daniele, for example. These pigs are butchered after 10/11 months, when they reach the 160/170 kilograms, and this is the reason why their meats are firm, savoury, just the right recipe for the products of Salumificio Storti. Coppa, fiocchi, bacon and most of all our sausage, cotechino and the meat-pesto.
So all in all, no compromises: we buy high quality meat, fresh and coming from the most important butchers of the area of Mantova, granting for the health of the animal and the promotion of GMOs -free products.