It all started in the 1950s when Giuseppe Celesia, a drover who used to drive his herds from the Valle d’Aosta to the countryside around Rivarolo, decided to buy a farmhouse and settle down as a livestock breeder. Today his son Adolfo and his grandsons Fabio, Giuseppe and Riccardo run the farm, raising pigs and 250 Piedmontese cattle on self-produced grass, forage and maize, with the emphasis on their welfare. Near the farm a workshop processes the meat of one cow and one or two pigs every week. In addition to raw charcuterie (salamis such as salame della rosa and cacciatorini), boiled salami, lardo and coppa, they also produce excellent boiled ham, salampatata (a very soft salami made with pork, lardo, boiled potatoes and spices) and mocetta valdostana (dried leg of veal). The farm shop also sells every cut of fresh meat, roasts and roulades, as well as its own eggs, potatoes and beans. Open on Thursday, Friday and Saturday from 8.30am to 12.00 noon and 3.30pm to 7pm.