Breeding
They are young, courageous and have learned their trade by watching their elders, making high-quality artisanal charcuterie stamped with the precious AOC label. Their Nustrale pigs live on several hectares of scrubland, and end their beautiful lives gorging themselves on acorns and chestnuts, which develop the meat's aromatic potential. Stéphanie then shapes prizutti, lonzu and coppa, which are smoked and matured in the family's cellars. A true marvel. Visits by appointment only.
