The breeding of pigs

The farmhouse Il Trebbio dominates one of the mildest valleys in the Casentino area, plunged in woods and uncontaminated nature.
In one of these woods Federico started the first almost wild breeding of pigs of the breed called Cinta Senese in the Casentino area. Pigs are fed using cereals and organic proteic plants grown in the farmhouse fields, therefore there is a further control and warranty on the quality of meat, which is then transformed in excellent salami, bacon, lard and in the famous Prosciutto from the Casentino area (the farmhouse is protected by Slow Food).

Prosciutto of the Casentino area and salami

In ancient times in the Casentino area they used to make a prosciutto that was then hung near the hood of the fireplace for ageing. The obtained produce was then very particular, characterized by a slightly smoked taste, rather tasty that had to be eaten with the typical unsalted Tuscan bread. To keep up the tradition of this preparation, the project for the Prosciutto of the Casentino area was born.

In his wood Federico breeds pigs of mixed breeds such as Large White and Cinta Senese or Mora Romagnola and Cinta Senese, thus obtaining this precious prosciutto we often hear about and that is concurrent with the titled Spanish produces Patanegra and Hiberico.

Our presence at the booth "Prosciutto del casentino" at the food fair Salone del Gusto held in Turin.

The President of the province of Arezzo, Vincenzo Ceccarelli, and the President of the Mountain Community in the Casentino area, Roberto Mariottini, at the first branding of prosciutto in 2004.

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