The quality of De Salvo's cured meats comes from the quality of the pigs' lives.
Raising animals in the semi-wild state means raising them according to nature; ensuring a respectful life for the pig ( as opposed to intensive farming ) guarantees fine meat that is organic, has an authentic taste, and above all is genuine and not harmful to health!
The difference in this rearing method lies in 'the daily feeding of pigs. Part of the day they spend grazing, feeding on what they find in the environment, and in the other they are fed natural feed, supplementing their diet with:
A substantial advantage of this farming method lies in the fact that pigs get much less sick than those on intensive farms, all of which relates back to another plus in the quality of our cured meats, pigs are not given antibiotics or estrogen of any kind!
Pigs always have their food available, so they can eat at any time of the day.
Pig grazing takes place in an 'unspoiled area only in Lucanian territory.
Slaughtering takes place after 13 to 14 months of age, after reaching the ideal weight without forcing.
“Il sito desalvosalumi.it utilizza cookies di profilazione e cookies di terza parte, utili per migliorare la fruibilità del sito da parte del navigatore. Se vuoi conoscere i dettagli sull’utilizzo dei cookie e sapere come disabilitarli, consulta la nostra informativa estesa sull’uso dei cookies. Proseguendo nella navigazione presti il consenso all’uso dei cookies, altrimenti è possibile abbandonare il sito”.