The art of Charcuterie
Fratelli Spina
is the manifestation of a thought
On our farms, we are surrounded by oak forests.
We have always used their fruit, the acorn, to feed our pigs, helping them produce meat of the finest quality.
Acorns are rich in fibre, protein, carbohydrates, minerals and B vitamins.
These nutrients give acorns powerful antioxidant properties that help combat free radicals.
Acorns also aid digestion and help protect heart health.
Like a great oak tree, our roots run deep, reaching back over eighty years into the heart of our land.
We draw on knowledge passed down through our family and rooted in our farming tradition.
Our cured meats are aged in the mountains of Molise, over a thousand metres above sea level.
We use only oak wood to press our cured meats, giving them their distinctive, authentic flavour.
During the first part of the year, our pigs are fed a cereal-based diet. They are then reared free-range in the woodlands surrounding our farms, where they enter the fattening stage.
By the beginning of autumn, each pig weighs around 60 kg. Its acorn-based diet—consisting of 6 to 10 kg of acorns per day—allows it to gain a further 50–70 kg. The acorns also enrich the flavour of the meat, giving it a unique and distinctive aftertaste.
The pigs are slaughtered once they reach 14 months of age.
Day after day, year after year, in every small gesture and every simple process, we make choices that respect the earth and uphold the highest standards of quality.
Our cured meats are carefully arranged between platforms made exclusively from oak planks and left to mature under weights for approximately three months, until they develop their distinctive character.
This is how the finest products of the Contado di Molise are made.
Like a great oak tree,
our roots run deep, reaching back over eighty years
into the heart of our land.
acorn-based
diet
acorn-based
diet
quality
certification
guaranteed
delivery
