What does this mean?

It means that we let pigs live in the open air. After butchering, which is always carried out during the cold season, we process the meat in a dedicate place that has been authorized by the local health authority (ULS) according to the old methods of the MAZOIN (in the local dialect “Mazoin” means the person who makes sausages). Then we transfer all the products into two storerooms to allow their drying and then their conservation and seasoning. Time of seasoning varies according to the kind of product . “Soppresse” are ready to be tasted 5 months after they have been produced. Beef undergoes the same process. All this is to offer you meat produced, processed and seasoned exclusively inside the farm.

La "Buona Terra" can prove the entire process of its products tracing every phase of it.

Since 2001 the farm has been certified by AIAB SINCERT organic food with 4 flowers out of 5. It has also received recognition from BIOS.

The farm processes and produces meat, sausages, jam, preserved food and flour that are processed in places authorized by official agencies.

There are not many farms that can do the same.

Our cooking style is traditional. Meals are simple, but the quality of products is high. Every year Luisa takes part in refresher courses to keep herself up-to-date.