Salsiccia Passita con "Cinta Senese DOP"

There is a small village in the Tuscan-Emilian appenine, where everyone knows Savigni. Pavana Pistoiese is located in the woods, in an enchanted valley. In this valley, from 400 up to 1000 meters high, Savigni have chosen to raise their own animals, free to graze in the woods of Fattoria Bonaria in San Marcello Pistoiese and Sambuca Pistoiese. Every day, Fausto, the father, together with his sons Nicolò and Mileto, renews a difficult choice: the choice of High Quality (with a capital letters, as they love to specify). The choice of organic breeding is a valiant choise and Savigni contributes to make this way of raising pigs recognisable: without antibiotics, without GMOs, without artificial insemination and without cages for births, bred with an integration of organic fodder only during the winter months. A great attention to the animals because this is the only way to obtain a good meat. They have their own lab, monitored 24 hours on 24, for meats processing, drying and curing. They make everything by hand: cut, knead, salted, putting pepper and spices, bag and tie. For salting, they chose the "Salfiore di Cervia". Straight from the sea, it is washed with brine; it maintains its natural moisture and the sea preserves all the trace elements. It is a sweet salt, that goes well with pork.