In the heart of the Tuscan-Emilian Apennines, in the small village of Pavana Pistoiese, everyone knows Savigni. This enchanted valley, which rises from 400 to 1000 meters above sea level, offers the perfect environment for raising animals. Here, in the forests of San Marcello Pistoiese and Sambuca Pistoiese, the Savigni family has chosen their own path – raising animals organically. Fausto, the father of the family, and his sons Nicolò and Mileto make a conscious and demanding choice every day: the choice of quality – and for them, "Quality" should be written with a capital letter. Their organic production is based on strong principles: no antibiotics, no genetically modified feed, no artificial insemination and no farrowing pens. During the winter months, the animals are only offered organic feed, but otherwise they are allowed to graze freely in the woods. Animal care is the cornerstone of their business – only healthy animals can produce quality meat. Savigni also has its own meat processing laboratory, which is monitored 24/7. Everything is done by hand: cutting, kneading, salting, seasoning with pepper and herbs, immersing in brine, bagging and tying. For salting, they have chosen Cervia Salfiore – a sea salt that has been washed in brine, preserving its natural moisture and the trace elements of the sea. This mild and refined salt perfectly complements the taste of pork.