We draw upon the centuries-old livestock and 
charcuterie tradition of Vallo di Diano, still widely 
practiced today on a family scale, to produce 
high-quality artisanal cured meats. We only work with 
the meat of heavy pigs from our own farm or from 
those adhering to the Slow Food Presidium “Salsiccia and Soppressata del Vallo di Diano”; and the meat of the “Ancient Lucanian Black Pig”, widespread in the countryside of ancient Lucania until the mid-nineteenth century, belonging to one of the six native breeds 
present in Italy: the “Apulo-Calabrese” breed.