Granai della Memoria

He has been in the butchers' trade since 1971. Already in his childhood he was his father's assistant, who - as a pig-sticker - taught him the tricks of the trade. His love of the trade is rooted in this relationship. It was his father who taught him the skills of pig-killing done at home. At the age of 14 he undertook a pig-killing operation on his own to earn some pocket-money. After school he had a job at the slaughter-house until it was closed. Then he started a new career as a primary producer. As soon as there was a legal opportunity he started processing meat products for sale. To produce sausages, salami, etc. he fills the well-tried "kuláré" pig's rectum and a 1,5-m long piece of the colon, blind gut and cattle's bowels with the spiced meat. He breeds the pigs to be processed as pork and products. His ambition is to create traditional and natural tastes.