The cured meats of the farm Il Poggiolino are the result of processing the meat of the "MACCHIAIOLA MAREMMANA"® Black Pig, one of the most prized and ancestral breeds in Italy. Thanks to a European project, the recovery of the breed began, in collaboration with the University of Florence, carried out by the Associazione Allevatori per la Promozione e la Tutela del Suino Nero Macchiaiola Maremmana del Bio-Territorio Toscano. The breeding, reproduction and processing of the MACCHIAIOLA MAREMMANA® Black Pig are regulated by a strict set of production standards to always guarantee quality, wholesomeness and excellence. The entire production follows ancient Tuscan recipes in use since the 18th century, using only the aromas of the Mediterranean scrubland: garlic, calamint, oregano, thyme, fennel, sage, rosemary, bay leaf and juniper berries. Pepper is absent, a spice that was very costly at the time. All MACCHIAIOLA MAREMMANA® Black Pig products are guaranteed by complete traceability and trackability, from origin all the way through to packaging.