Our pork loin is a cut with a good proportion of fat: our pigs live in the woods and in winter they put on fat to protect from cold. This fat, which is commonly trimmed in the industrial meat, is precisely what makes this cut excellent. When it melts, it protects the meat and adds flavor. Cooking does not necessarily have to be long, it’s enough that heat gets beyond the fat, to the heart of the piece. 

Our rib-eye steak does not need particular seasoning, because it already has the taste of the authentic pork bred in its natural habitat. Our semi-free range animals feed on what nature offers them and their meat tastes different depending on the season. If you are looking for a genuine sensorial experience, our Grigio del Casentino rib-eye steak is what you need. 

Our meat is a superior-quality raw material that does not need long cooking or particular seasoning to provide a unique experience. Grigio del Casentino pork ribs can be prepared in a thousand different ways, and barbecue is just one of them. 

All meat is precious, tasty, healthy and authentic and our pork rind proves it. Let’s taste it with beans, in flavor-packed cold cuts like our Capaccia, or try it out in your newest recipe. More than a simple cut, the chance to appreciate a unique flavor.  

When meat is an exceptional raw material, you don’t need particular seasoning. Our Grigio del Casentino fillet steak does not need anything at all, because it is just perfect as it is, with the simple, pure taste of the pork bred by nature. 

Who cooks knows it perfectly: high-quality bones make all the difference in every recipe. Our bones still have little bits of meat and are perfect for unique broths and fine dishes made with brown stock, or to flavor up vegetables and stews. 

The pork belly is an old cut, ever-present in Tuscan barbecues worthy of their names. The Grigio del Casentino pork belly, though, is excellent for any double-cooking or fusion recipes, because low temperatures maintain all the fat and its tastiness. 

Our sausages are the very essence of traditional pork butchery. Meat is carefully selected, grounded as it was once and stuffed in a natural casing to offer a taste of the pure flavor of pork bred by nature at every bite. One look at them and you will know, because our sausages are natural in their color too!

Wild fennel flowers, picked in the fields and dried naturally, perfectly match this super tasty meat, which is just slightly fatter than the normal sausages. Undoubtedly, it is one of the most unconventional products, traditional and local, but with a great personality. Aromatic, spicy and even sweet, our sambudello can become a truly interesting ingredient for traditional and creative recipes. 

Fresh pork collar can be used in many recipes: the firm, super tasty fat gets very tender when cooked and gives off all its flavor. Due to the specific composition of this meat, we advise you to avoid excessive seasoning, especially salt. This meat is just perfect as it is, you don’t really need to add anything else. 

Our pigs live in a semi-free range and nature, with its unique rhythm, greatly affects the meat’s peculiarities. In winter, our pigs put on weight to protect from cold. The pigs slaughtered in the winter months, thus, produce a meat that’s naturally fatter than those slaughtered in the summer months. This too is breeding as nature intended.