We fell in love with Le Macchie

In 2006 we at Olio&Farina decided it was time for us to start producing directly some of our best products. After a long search, we fell in love with Le Macchie, which at the time was a small farm near Pisa and now, after years of work, an estate of 150 hectares.

It is a perfect environment where to breed Cinta Senese pigs and Livornese hens, along with Angus and Hereford cows, to produce salame, hams, meats and eggs which have obtained worldwide recognition and which are now part of the menus of Michel-starred chefs.
Our breeding philosophy follows our more general approach to the food market: we seek naturalism, tradition, respect for natural cycles, thorough control of every single detail of the production process, from the food we give the animals to the curing techniques and materials.
To control and guarantee the quality of said products, and of the whole Olio&Farina range, we chose Paolo Parisi, worldwide famous farmer who lives in Le Macchie, and whose products inspire the best Chefs.

PRODUCTS INSIGHT
CINTA SENESE SALAMI AND HAMS: Cinta Senes Pig used to be a rare breed, progressively abandoned for more “productive” breeds. A Cinta Senese pig grows slowly, it a takes almost three years from birth to slaughter, and it has a fatter, softer meat, definitely better in quality than the mass produced one, but different in consistency.
Our Cinta senese pigs are bred free range, and have access to the natural food of the woods of Le Macchie. This enriches their meat and gives a unique taste to the final product. Curing is done in big, ventilated rooms with wood fires. There are many natural factors that can influence the final result, including temperature, humidity, weather: this is why we carefully monitor the process to ensure all factors are under control.

LIVORNESE HENS WHITE EGGS: Egg production has translated into intensive, sometimes even cruel, hen breeding, to satisfy an always rising demand.
Our livornese hens are free to wander on the ground, where they find natural nourishment. To help them in the effort of making eggs, which requires many proteins, we feed them with a mixture of cereals and goat milk, coming from the goats that we breed in the farm.
The result is a unique egg, very light in colour and taste, and with a peculiar and pleasant almond aftertaste.
This egg can be found in many dishes served in the best restaurants throughout Italy.

ANGUS COWS AND DERIVED MEATS: Our meats come from female animals, bred for three years in semi-wilderness. Their diet is integrated with top quality hay, cereals and highly proteic Jersey cow milk, because we deeply believe in the symbiosis between animals in the same farm.
The result is a thick, full-bodied meat, delicious to eat both cooked and uncooked.

For additional information, click here or email stalbans@olioefarina.com