Timpa del cinghiale
In Basilicata, a land famous even in Roman times for production of Lucanica sausage, tradition and technological innovation meet up in a modern charcuterie factory. The meats are cured using ancient methods and contain no lactose, preservatives or gluten. The wild boar used come from the company’s farm and the pigs from nearby pig farms in Basilicata where the animals are raised in a semi-free range state without any use of genetically modified feed. Products include: Fiocco di Cinghiale, Filetto di Cinghiale, Salamino di Cinghiale all’Aglianico and spreadable Borzillo paste.