We Mondadori breeding pigs we breed since 1940 .
Godfrey , the founder , started in the town of Piubega , with processing a daily form of grana padano and destination of the residual whey for feeding his 150 pigs .
Godfrey , the founder , started in the town of Piubega , with processing a daily form of grana padano and destination of the residual whey for feeding his 150 pigs .
Since then , on the same wavelength , the son Bruno continued until 1996 , and his nephew Alexander the current tenant farming . The breeding was and still is conducted in a closed cycle , ie the pigs are born , are raised and finally slaughtered in Italy , not to mention , almost entirely , in the Province of Mantua . Particular attention was paid to the quality of the environment and respect for the environment . The delivery rooms , scrofaia gestation , weaning and fattening , are all in accordance with the purposes of the recent law on animal welfare , while the entire consumption of electricity is produced by a photovoltaic system on the property. The cereals consumed by the pig farm products for 80 % in the company , the rest is purchased at virtually zero km , ie from neighboring grain producers .
Our pig, Derived from all these situations and From ATTENTION for your well-being, and a quality animal, Much appreciated from the chain of Slaughter. We follow the strict protocols Both Parma Quality Institute (IPQ) and SIA Those North East Quality Institute (INEQ) That since 1988 profes PDO Prosciutto di San Daniele, in more we are equipped with all sanitary guarantees Requests From supply chain, The then seasoners of Our thighs can export raw ham anche under US Market. Our hams are very sought by Proscuittificio Fratelli Galloni SPA Langhirano, official supplier to the Italian National Football Team. By reservation only we sell half carcasses of pigs slaughtered in suitable facilities outside the company, in most WE Started by little A Production of high quality meats. Even in this case the entire production of salami IS Without outside of the body corporate, but following the old recipe and all the protocol of the founder Goffredo grandfather. Pigs Destined a this type of work are kept in a structure completely OPEN and repaired by a single roof.