Savigni Macelleria Artigianale Toscana

"When in life you have the great fortune that passion coincides with their work, it often happens that an inner voice we grumble inside ... you can still improve. The results obtained with the excellent services provided in the shop and deli meats as well the satisfactory achievements dell'alle FREE DETECTION wild prestigious races, at the farm, they would "sit"anyone, I pay half of raggiunta.Non the Savigni. Why limit to unaproduzione, albeit excellent, but reduced, the potential provided by their heads raised with hard work and commitment? Thus it was born the idea of ​​a more complex manufacturing: a place destined to become a "sausage factory not only" where mora Romagnola and Cinta Senese, can express, with deep respect for tradition and authenticity, all the goodness of the kitchens Tosco Emilian, with a large production of local products, such as prosciutto Cinta, Mora Coast the Sambucano, seasoned shoulders, Cinta salami, Mora Romagnola and Montanaro, raisin sausage, fresh sausage and sott 'oil, culatelli Mountain, bellies Cinta, Mora Romagnola and Sambucano stretched and rolled, greaves Montanari. It would be easy to outsource everything to a nondescript little factory lost somewhere and then stick a quality mark ... is not the Savigni style: here is bred, is produced here. And here, in the village of Pavana Pistoiese, to a stone from the above fact, the last born, what to call it ... "artigianificio"? Fresh meat are first carefully selected and then allocated to the various lines of Use. From hams to sausages behind the salami. One embarrassment: that of choice.And the challenge is even launched: seeing is believing. "