Butchery

Our farm has a total of 200 head of free-range reared Mora Romagnola breed pigs and has been recognized and certified by the Slow Food organization. Also of particular importance is the recovery of the Brinato® breed pig, a cross between the Mora Romagnola and Large White breeds. The meats are all produced at the rehabilitation centre and cured in Botticella. San Patrignano has also achieved excellent results in breeding Chianina cattle and cattle that are crosses between other prestigious breeds.

Monitored by experts and our own Quality Control team, the pork butchery section follows ancient rules and guidelines to ensure our products, which use neither artificial colourings nor added sugars, offer the very best in terms of fragrance and flavour.

Mora Romagnola pig breed or “Brinato®” pig breed, a crossbreed between Mora...

The intensity of its aromas comes from the selection of the best trimmings of cured ham...

This is the first cured meat of the season made by using finely minced Culatello meat...

Obtained from the fat located on the back part of the pig, it is cured by being hung...

Also called Gola Stagionata, it is obtained from the pig’s cheek and throat.

The meat from the pig’s belly, distinguished by successive layers of lean and fat...

Easily recognisable for the almost total lack of fatty parts and the colour of the lean parts...

The lean parts alternating with pinky fat marbling give our Coppa the distinctively delicate aroma...

Practically the very best of cured meats, Fiocco di Prosciutto is closely related to Culatello.

Obtained from the upper rear part of the pig’s leg, Culatello is made by only curing the rear muscle...

Obtained by the best legs of our BRINATO porks.

The legs from a cross between the Mora Romagnola and Large White pig breeds are coated...

Only the most impressive and selected legs of this precious ancient breed become hams...

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Via San Patrignano, 53 - Coriano (Rimini) - +39 0541 362 111