Parva Domus

Parva Domus

 

On the edge of the Monferrato district, Davide Lovera and Cristina Desderi are developing their sustainable farming project, which began with the creation of an agriturismo and has continued with the production of traditional charcuterie. Here they rear about 130 Parma black pigs and process their meat in a small artisan workshop. To do so they use traditional methods that involve drying in a wood oven and aging in a tufa cellar. It’s possible to enjoy the charcuterie and fresh pork at the agriturismo itself at weekends, and to buy them (ordering in advance) at the farm shop. Among the products we recommend are the boiled ham (cooked for 30 hours), the prosciutto, aged for 18-24 months, the coppa and lonzino, aged for six months, and the cacciatorini preserved in fat. The farm also produces its own jams and vegetables in oil. Open on Friday and Saturday evening and Sunday at lunchtime. The farm also sells its produce at local farmers’ markets.

 

Cavagnolo