Parva Domus

After opening their agriturismo in a small village on the edge of the Monferrato hills, in 2011 Davide and Cristina began to develop a project of livestock farming, sustainable production and reclamation of the environment and traditions. The pigs are raised in the semi-wild on 50 hectares of land, where they can move freely in the woods and meadows. Welfare and a diet supplemented with berries, herbs and roots give their meat excellent flavor. An experiment is currently underway with a diet of barley and tick beans germinated in jute sacks. Here salamis are produced using traditional methods and aged in a cellar hewn into the tufa rock. The range includes nitrate-free raw salamis, boiled salami and ham, prosciutto aged for 18-24 months in the cellar, coppa and lonzino, both aged nine months, salampatata, or potato salami, and frankfurter smoked over wood chips. The farm also makes its own preserves and vegetables in oil. You can taste all these  products and more at the agriturismo on Friday and Saturday evenings and at lunchtime on Sundays. You can buy them at the point of sale or at the local farmers’ markets.