Azienda Agricola La Bruera

We are a closed-cycle company. We grow grains necessary to feed the pigs, we process the meat, we take care of the seasoning and we deal with the sale of sausages. The activity was born in the 70s from a family desire, mine and my wife Daniela’s, to live with our children in contact with nature, in addition to making a profession dedicated to forage and cereal cultivation. Our company is located on the edge of the Baragge Nature Reserve, a unique plateau also known as the “European Savannah” for the presence of a dense heath of ferns and heather, hence the name “La Bruera”, and large grasslands reminiscent of the African savannah. The fertility of the soil is guaranteed by rotation and the system of sowing on hard ground without plowing. We have several sows, some of the Cinta Senese breed and others more common such as Landrace and Large White. About two hundred pigs live in a semi-wild state in our fields. We feed them with mixtures of barley and corn that we prepare in the farmhouse and we slaughter them when they have reached the optimal time for processing. We respect their growth times, an act of love that is also reflected in the quality of the meat and the product. Slaughtering is regulated by the Piedmont Veterinary Service. We use natural casings and local herbs, spices, salt and wine from our hills of Castellengo. We do not use allergens, preservatives, or flours, so the meats can also be consumed by celiacs. The seasoning takes place in a natural cellar, observing the drying times that refer only to our experience. Our production offers the Mula, a variant of cooked salami; the salam d’lula, a salami that is preserved under fat; the potato salami produced with potatoes grown on the farm, cooked and mixed with meat; herb lard of a very particular quality, which sometimes reaches ten, twelve centimeters in thickness; classic salami; paletta biellese, a kind of fine ham, a feather in the cap of the local tradition. We are part of the Paletta Biellese association.