Fratelli SPINA is the manifesto of a thought.
On our farms we are surrounded by oak forests. We have always used its fruit, the acorn as food and it is thanks to it that our pigs produce high quality meat. Rich in fiber and proteins, carbohydrates, mineral salts and B vitamins. These nutrients make acorns powerful antioxidants that help fight free radicals. Acorns aid digestion and have a protective function for heart health.
Like a great oak tree, we have deep roots that have been sinking for over eighty years in the heart of our territory. We rely on knowledge that is part of our family heritage and our peasant tradition. Our cured meats mature in the mountains of Molise at over a thousand metres above sea level. We only use oak wood for pressing our cured meats which gives them that typical and authentic flavour.
Our pigs are fed cereals in the first part of the year, and then are put to “fatten” in the wild in the woods around our farms. Starting in autumn the pig weighs around 60 kg, but its acorn-based diet, (it will eat from 6 to 10 kg daily), will allow it to gain around 50-70 kg and to flavour the final taste of the meat giving it a unique aftertaste, which makes it special. The slaughter will take place once it has reached 14 months.
Day after day, year after year, in every small gesture, in every simple process we choose solutions that respect the land and the rules of quality. Our cured meats are aligned between platforms strictly made of oak planks and are left to mature under weights for about 3 months to reach a unique refinement. This is how the best products of the Country of Molise are born.
