The Ferme d’ORée pigs are not like other pigs. Raised on pasture (when the circumstances allow), they are free to express their natural behavior, to root, to roll in the mud, and play with others. Instead of corn and soya, their diet consists mostly of barley and triticale. No antibiotics, growth factors. hormones or industrial byproducts of course. We raised Berkshire pigs for years, but now we work with a crossbreed with a very good meat quality and a better yield.

The southern regions of Italy—including Abruzzo, Molise, Puglia, Basilicata, and Calabria—make their own specialty called sopressata. Because of how it is made, this variation owns a distinctive oblong shape, because of the way it is made. Where sopressa is pressed by hand, sopressata is pressed between two sheets of linen with the weight of wooden planks and stones on top. This pressing takes about one week.

Ingredients: pork, spices salt, curing salts, dextrose, pepper, garlic, raw sugar, milk powder, bacterial culture