At Macelleria Agricola Toscana Patrone, farming follows rigorous principles of ethics and sustainability, going far beyond the provisions of the Cinta Senese DOP specification. According to the consortium’s rules, a certified pig must graze outdoors for at least 12 months, with a maximum density of 10 animals per hectare. We have chosen to exceed these standards, guaranteeing a minimum growth period of 24 months. This means a natural and unforced growth process, with a positive impact on both animal welfare and meat quality. Our pigs live in freedom, feeding predominantly on alfalfa, roots, tubers, and acorns, while cereals represent only a small integration. This natural diet contributes to obtaining fat rich in omega-3. Furthermore, slow growth allows the meat to develop an intense color and a superior organoleptic profile, characterized by a high oleic acid content. Since 1992, the Patrone brand è has been synonymous with tradition, passion, and quality in meat processing. Our history is rooted in Irpinian culture, where Lorenzo and Maria learned the art of pork processing, transforming it into an activity that today represents Tuscan excellence. Our journey began with the production of high-quality porchetta and cured meats, conquering the market thanks to the authenticity and unique flavor of our products. In 1996, growing success led us to build a new charcuterie factory in Venturina Terme, to meet ever-increasing demand. In 2013, Luca Patrone began an in-depth study of native Italian pig breeds, focusing on Cinta Senese DOP for its extraordinary organoleptic qualities. He thus started the first farms, laying the foundations for a new, ethical, and sustainable approach to production.  Thanks to Nica’s intuition, in 2014, a collaboration was born with the Bulichella winery, giving life to wine-aged cured meats, combining the best of Tuscan gastronomic tradition.