Fratelli SPINA is the manifestation of a thought
Our farms are surrounded by oak forests, and we have always used its fruit, the acorn, as food. Thanks to this, our pigs produce high-quality meat. Acorns are rich in fiber, protein, carbohydrates, mineral salts, and B vitamins. These nutrients make acorns powerful antioxidants that help fight free radicals. Acorns also aid digestion and play a protective role in heart health.”
Like a great oak tree, we have deep roots that have been anchored in the heart of our land for over eighty years. We draw on knowledge passed down through our family heritage and rich rural traditions. Our salami are aged in the mountains of Molise, over a thousand meters above sea level. We use only oak wood to press our cured meats, giving them their distinctive and authentic flavour.
In the first part of the year, our pigs are fed cereals, and later, they are released into the wild to “fatten” in the woods around our farms. By autumn, the pigs weigh around 60 kg, but their acorn-based diet (consuming 6 to 10 kg daily) helps them gain an additional 50-70 kg, enriching the flavour of the meat and giving it a unique aftertaste that makes it truly special. The pigs are carefully selected for harvest once they reach 14 months of age.
Day after day, year after year, through every small gesture and simple process, we choose solutions that honour our land and uphold the highest standards of quality. Our salami are carefully curated on platforms made strictly from oak planks and left to mature under weights for about three months, achieving a unique refinement. This is how the finest products from the heart of Molise are created.
