Breeding in the wild
At a time when the quest for quality and animal welfare is increasingly felt, Borgo Colognola stands out for its production of artisanal meats and cold cuts, the result of a careful selection of raw materials and a deep respect for nature.
Breeding in the wild: the freedom to taste
At the heart of Borgo Colognola's production philosophy is the wild breeding of pigs and Angus. These animals, free to graze in wide open spaces, feed on fresh grasses and follow natural rhythmsguaranteeing meat that is tastier and richer in nutrients. Free-range farming is not only an ethical choice, but also a way to obtain meat with a unique organoleptic profile, characterised by a greater intensity of flavour and a softer texture.
A respected life cycle
Borgo Colognola firmly believes in respecting the life cycle of animals. The farms are managed with care and attention, guaranteeing the animals' psychophysical well-being and a healthy, natural diet. Every phase of production, from birth to breeding, from slaughtering to meat processing, takes place in full compliance with current regulations and according to the highest quality standards.
The craftsmanship of pork butchery
The prized meats from the Borgo Colognola farms are transformed into artisan cured meats by master pork butchers, who have been handing down the secrets of slow and careful processing for generations. Each cured meat is a work of art, the result of careful selection of the noble parts of the carcass, skilful mixing of spices and natural seasoning.
The authentic flavours of Borgo Colognola
Borgo Colognola cured meats are a unique experience for the palate. The intense and genuine flavour of the meats, combined with the wisdom of craftsmanship, gives life to unique products. Every bite is a journey into the flavours of tradition, an emotion that involves all the senses.