the meats and salamis by Fausto Savigni
Strong, strong meat.
Fausto Savigni’s workshop at the Mercato Centrale Milano is full of heart and strength, but also delicacy.
The Savigni family are true artisans when it comes to meat; they know every trick of the trade. Throughout their history, they have bet on the future returning to the past; they know that people will always want traditional, authentic flavors. Their company, based in Sambuca Pistoiese, lies within Dynamo Camp, an area protected by the World Wildlife Fund, where their animals live and thrive in open air. This means that the Savigni use free range meat, reared with tremendous love and attention. In their business, everything follows the rhythms of nature, and everything is geared towards the wellbeing of the animals.
Fausto Savigni never rests in his quest for quality, which is why he decided to raise his own poultry, cattle and pigs – old breeds, which he chose himself.
What not to miss in the workshop? Pork salamis made from Cinta Senese, a Tuscan pig widely appreciated for the rustic quality of its meat.
Fausto Savigni never rests in his quest for quality, which is why he decided to raise his own poultry, cattle and pigs – old breeds, which he chose himself.
What not to miss in the workshop? Pork salamis made from Cinta Senese, a Tuscan pig widely appreciated for the rustic quality of its meat.
Here, meat and charcuterie really does taste better.
find out more...
The Savigni family are true artisans when it comes to meat; they know every trick of the trade. Throughout their history, they have bet on the future returning to the past; they know that people will always want traditional, authentic flavors. Their company, based in Sambuca Pistoiese, lies within Dynamo Camp, an area protected by the World Wildlife Fund, where their animals live and thrive in open air. This means that the Savigni use free range meat, reared with tremendous love and attention. In their business, everything follows the rhythms of nature, and everything is geared towards the wellbeing of the animals.
Fausto Savigni never rests in his quest for quality, which is why he decided to raise his own poultry, cattle and pigs – old breeds, which he chose himself.
What not to miss in the workshop? Pork salamis made from Cinta Senese, a Tuscan pig widely appreciated for the rustic quality of its meat.
Fausto Savigni never rests in his quest for quality, which is why he decided to raise his own poultry, cattle and pigs – old breeds, which he chose himself.
What not to miss in the workshop? Pork salamis made from Cinta Senese, a Tuscan pig widely appreciated for the rustic quality of its meat.
Here, meat and charcuterie really does taste better.
