We are a short chain production, we breed, we transform and we age our products using modern knowledges of contamination field, together with the traditional Umbrian butchery systems.
Our pigs are bred without the use of antibiotics or anabolics but only using natural food.
The meat is aged without adding any chemical additives or preservatives.
The Laurenzi farm offers a wide range of fresh and aged Nerino Umbro products.
Seasoning of any product takes place in our cellars in Buggiano, 700 metres above sea level, with fresh and dry air of Alta Valnerina.
Each products requires its “time” for seasoning, and you can check the status of the product you have chosen just sending an email to email@example.com
All Umbrian nerino products are available both for retail (single pieces) or by purchasing a pig (whole or half).
We salt and let rest it on flat surface for 10 to 15 days. Then we cover the exposed muscle parts with a beaten of lard.
it’s a mincemeat mixture of lean (70%) and fat (30%) parts
It’s a mincemeat of lean (80%) and fat (20%) parts. For the lean part, the best cuts are used (trimming of shoulder and ham, loin, etc.), while for the fat, the noble parts of it (cheek fat and back fat).
It’s the part (muscles and fat) covering thoracic and abdominal cavity.
It’s a mincemeat of lean (80%) and fat (20%) parts. For the lean part, the best cut are used (trimming of shoulder and ham, loin, etc.), while for the fat, the noble parts of it (cheek fat and back fat).
Made from the 2 hind limbs, including buttock and thigh.
Made from the 2 muscles of the back (right and left) on the sides of lumbar spine.
The cheeks including chewing muscles. Particularly tasty in animals bred in the wild because they are constantly stressed in the act of digging the ground in search of tubers.
Made from the 2 muscles of the neck (right and left) on the sides of the cervical and dorsal tract of the spine.