OUR PROJECT
Our Grigio del Casentino® project stems from deep friendship and true love for good food. We (Massi, Manila e Paolo) go way back and for us finding value in each action and making significant choices has alway been crucial. The food we decide to eat is one of the most meaningful choices we make everyday.
All of our products show how we conceive meat, a way that’s both ancient and contemporary. For us, meat must be healthy, top-quality, ethical and tasty in all its forms, that is fresh, cooked and cured.
Our Grigio del Casentino pigs are born, raised, slaughtered and processed in Casentino. We can guarantee this very short chain thanks to the network of local farmers to whom we entrust our piglets, always in small groups, to raise them with the utmost attention. Being connected to a territory also means to act virtuously so that resources collaborate in synergy.
The soul of this project is Massimiliano, Massi for all his friends. He’s always been a butcher, even as a young boy, when he helped his grandfathers in the pig slaughtering. The memory of the flavors of the past inspired and guided all of our choices: our aim is to rediscover them, save them and secure them for future generations.
That’s why in our logo we have a piglet drawn by a little girl. It shows how Cassia, the daughter of Massi and Manila, has always seen the pigs raised and slaughtered by her dad. A smiling pig, simple, happy. Sure, we can produce meat without disrupting the balance of nature.
There is a sincere happiness that comes from the simple things in life, those simple, noble things you can’t take shortcuts for. We found this sincere happiness in a few natural ingredients and in the enhancement of as many meat cuts from our pigs as possible. Using everything from our animals: that’s what we are happy and proud of. The highest quality is our main purpose, firstly for us and then for anyone who wants to share our idea of food.
But joy also comes from feeling free from a trend, the leanings to forced production, to unnecessary hyper-activity that flattens the taste variety and homologates everything. Good meat is meat consumed in moderation, which is based on an ethical approach for the final consumer and for the producer especially. Pork meat can be as noble as beef and offer unimaginable flavors.
We eat pork meat – la ciccia in Tuscany – because pig is a precious animal that gives us a lot and its meat is super tasty. Let’s eat it consciously, thinking that every pig must be completely exploited and enhanced as much as possible. A pig raised for two ham only does not make any sense. If we give time to nature, if we do not force it, it will pay us back with a sincere delicacy.
