OUR FAMILY-OWNED COMPANY

The first stage of the production of our cured pork meats begins with the ground. Our flourishing even if modest agricultural company, directed by Massimo and some reliable collaborators, is the first element of “Culatello di Zibello D.O.P.”.
Our main goal is to produce a quantity of fodder suitable for feeding the pigs raised according to old methods. Actually, this historical place was “reconquered” by the Spigaroli Family who know today the great satisfaction of having restored the house where their grandfather had arrived so many years ago.
This court almost recovered its original function. Actually, all the animals are back, from the hen to the goose, from the cow to the pig and they are fed and raised carefully in a natural way. The animals are butchered according to ancient local rules and, of course only in the case of salamis, are dried in the cellars of the ancient court. The quality control of all “elements” that starts from the ground to finish with the drying cellars, together with the help of a wet climate very typical of the Po river, enables us to obtain these excellent results.