The Savigni are meat artisans and, like any artisan worthy of the name, they know a lot about meat. It was 1985 when the love affair between the Savigni's and the butcher's trade began. It was on the Porrettana road in Pavana that they opened the store from which everything started. And in that store, the hands of dad Fausto and sons Nicolò and Mileto are still the ones that cut, prepare, and serve, while mom Paola oversees the workshop, certifies and guarantees quality. This is why we say that Savigni is The Agricultural Butcher Shop. The rhythms of breeding, animal growth, processing and curing of cured meats are those of the farmyard, in a family dimension, made of genuine flavors and direct human relationships: a sincere goodness. This is how Savigni bets on the future by focusing on tradition and authentic flavors. A return to the origins that becomes a springboard for new adventures that may take them far from Pavana, although the mind is always there. Organic, always. Because for us, caring is a family affair. And we have always raised our animals naturally, following the rhythms of the farmyard and the animal's well-being. When they reach 60 to 90 days of age, the pigs born on the farm are let loose inside the WWF oasis of Dynamo Camp and move around hunting acorns, chestnuts, berries and truffles. A method that has allowed the Savigni family to safeguard the existence of rare and native breeds. The Consortium of Local Cinta Senese Breeders - of which the Savigni family is also a member - has applied for and obtained DOP certification. DOP for the products, DOP for the animal. The choice is to return to a dimension outside the constraints of intensive farming, respecting the animal and its time.