All the families in Calabria had a “pig”, bred with care and at the base of the agricultural economy for the whole range of food resources, not only those it could provide. The project involves the conversion of the old stable / barn built by her grandfather into “rural artisan salami factory”. The word has the same root as the word “artist” and indeed the art of sausages belongs historically to these places. Once upon a time, gluten, colorings, milk derivatives, preservatives or other additives were not used in cured meats. So we don’t do it either. Black pork, “cunserva” of peppers and salt. That’s all. That is enough to rediscover forgotten flavors. A cutting board and a sharp knife are enough to set the time machine in motion. A sensory journey that is repeated with every slice of capicollo or soppressata.