The company is based in Santa Domenica Vittoria (Messina), Sicily, Italy, in the Nebrodi Mountains, located at an altitude of 1,225 meters above sea level, deep in the forest. It is a closed-loop farm; we do not purchase pigs, but produce and raise them. Our Nebrodi black pigs are born and raised in semi-wild conditions on our 140-hectare farm, 90 of which are woodland with oak trees and an undergrowth rich in tubers, truffles, acorns, chestnuts, and more, which our pigs graze on. The only dietary supplements our pigs are fed are barley, corn, and bran beans.
Grazing allows these pigs to absorb a large amount of vitamin E, the antioxidant par excellence. Our product is processed on-site,
in a 900-square-meter cured meat factory nestled in the woods, using state-of-the-art machinery, while maintaining traditional techniques. Our meats are processed using traditional methods by hand. Our cured meats are aged naturally, with meticulous attention to time, without forcing, and with a ventilation system that allows them to absorb the aromas of the surrounding woods, oaks, and chestnuts. The meat from the Nebrodi black pigs, raised semi-wild, is provided with a certificate of origin issued by ANAS (National Association of Pig Breeders).