The story begins in the 1970s, when Federico D'Alterio, a well-known butcher, bought an oven almost for fun and began cooking pigs. Shortly after his passing, his son Francesco carried on his father's business. Specializing in the production of artisanal pork and pulled pork, the goodness and taste of the pork is due to the selection of top-quality pigs and the careful preparation of the pork. Pulled pork is a new product introduced in 2019, launched by Federico, Francesco's son. The product has American origins and is usually made from a cut of shoulder, called Boston Butt, which is flavored with different spices and slow cooked. After slow cooking, the meat is frayed, and then vacuum-packed. Both of these specialties enliven great occasions, but they also feature prominently in dinners, picnics, and outings, as well as being ubiquitous entrees in pubs and wine bars. The unmistakable flavor of porchetta is a joy to the palate, whether it comes topped with sauces and vegetables or inside the sandwich in its most classic version. The pigs ARE sectioned, seasoned, sewn and, after a few hours of marinating, cooked. Customers are served to order, so that everyone's needs can be met. Each stage of the work is carried out with the utmost care and attention, to preserve the nutritional qualities of the pork and its flavor intact.