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On our farm, all the animals have large open spaces in which to graze as well as special barns in which thay can come and go as they please.
There are also special shelters where we lead the mothers with their piglets so they can have greater tranquillity.
The feeding of our animals, as well as being free grazing, is integrated with forage and cereals that we grow for them. The lands, in fact, are sown with the rotation method with different kinds of herbs and cereals, each with different nutritional qualities, so as to ensure a healthy, varied and balanced diet to the livestock.
This breeding method results in a production of superior quality meat for flavor and authenticity. Thus, we can make sure that the meat of our animals, used mostly for consumption on the farm, will be appreciated.
Each winter, following tradition, we derive meats from pigs for the rest of the year: salami, sausages, and all the cold cuts tipycal of this territory that can be appreciated on a farm. It is possible to attend or to participate to a fase of this productive process on the farmhouse; also it is possible to buy our cold cuts or, for your own production, our pigs (whole or half)

We would like to mention that all the meats of our farm
– products with pork meat Mora Romagnola –
are made by hand, and are totally without preservatives


Farm animals:

maialinoBy the early 1990s, when we were looking for a breed of pigs suitable to be reared in a semi-wild state, Slow Food advised us to choose a breed in danger of extinction: the Mora Romagnola. This pig, in addition to having meat with excellent organoleptic qualities, presented rustic features we were looking for so, we bought the first animals and started our small herd. Thanks to the many pigs, that are born twice a year, this has become larger and larger.

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The Mora Romagnola is, as the name implies, a native pig breed from Romagna that is in danger of disappearing: whilw in 1918, this population of pigs counted 335,000 animals, in the early nineties there were only 18 units concentrated in a single breeding. Subsequently, the Italian WWF in collaboration with the University of Turin decided to implement a recovery plan for this breed. Today, there are dozens of farms which are mainly located in the provinces of Ravenna, Forlì, Bologna and Modena, and the animals are registered in a special registry. The Mora Romagnola is recognizable by its dark brown hair tending to black (hence the name “Mora”), the elongated snout and ears carried forward covering the eyes that have a particular cut almond-like. However, piglets’ fur is fawn red. The boars, also, have very long fangs, which make them more similar to wild boars that to real pigs. Like many ancient breeds, Mora is vigorous, predisposed to fattening and very rustic: ideal for outdoor rearing systems. The savory meats, soft but compact and a little fat, distinguish Mora Romagnola and give excellent results in the production of fine meats. In addition, also the traditional home cooking (roast, chops, skewers) is enough to bring out the rich and complex flavors and aromas of this “rediscovered” meat.



Taken from: http://www.agraria.org/suini/moraromagnola.htm

Morphological characteristics – Standard of breed Mora Romagnola



TYPE: rugged, rustic, medium size with a slim but solid bone structure. FUR AND PIGMENTATION: pigmented skin (black or dark gray) on the back and in the outern areas of the limbs; rosy on the abdomen and on the inside of thighs. Black and fawn fur with long, robust split-tip and reddish bristles. The bristles are particularly strong on the “sparta line” which is located on the back (this is a peculiar characteristic of the breed). The bristles are more thinner and shorter, almost absent in some areas, such as the abdomen and near the genitals. The color of the bristles is cherry red in piglets, it turns black after the end of the weaning. The tip of the bristles in adult animals is ones again red. HEAD: Medium development, fronto-nasal concave profile, long and thin snout; ears of average size pointing forward; eyes with a characteristic almond shape and a sclera pigmented in black. NECK: slightly elongated, narrow on the sides. TRUNK: moderately long and narrow; the line of lombar spine is convex (this breed is also called “hunchback”); rather light shoulders, long and and not very convex thighs; thin and long tail. LIMBS: basically long, long pasterns and at times straight hocks; open and dark claws. SEXUAL CHARACTERISTICS: MALES: well pronounced testicles, no less than 10 breasts. FEMALES: no less than 10 breasts, normal nipples, well pronounced and pervious. TALLER: 80-90 cm (sows are higher than boars). WEIGHT: 250-300 kg adult size (18-20 months). .

muccaOften people come back from a trip with some souvenirs and this also happened to us. In 19xx, Remo and four friends on holiday in Ireland brought home an “unusual” souvenir: five caws in bonsai size: minature “Dexter” breed. Later came the calves and now, our small herd, several small cows and a few bulls, wander in a “semi-wild” environment. They are quiet, sociable, they let themselves be caressed by the children and they do not have big breeding problems. Their “independent” nutrition is integrated with alfaalfa grass and other forages and cereals produced on the farm.

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Taken from: http://www.agraria.org/razzebovineminori/dexter.htm

Origins and diffusion area

The area of origin is the South East of Ireland. It was created in the 18th century by Mr. Dexter, who wanted to obtain a small breed, suitable for milk and meat. It descends, partiallly from the Kerry breed (miniature race). It was introduced in England in 1882. It is present on the Irish Herd Book since 1919 (association of race since 1887), and in England since 1900 (breed Association since 1886).

Morphological characteristics The fur color is uniform, black. Sometimes it is brown in cows and dark red in males. Very small animals with very short limbs. Adult females: – Weight 300-350 kg; – 100-110 cm height. Good muscle development of the hind limbs.

Production characteristics Dual-purpose breed with moderate prevalence for milk. High output in relation to weight (2,500 kg / lactation with 4.3% fat).


pecoraThe first “Suffolk” sheep came to our farm trought a friend of ours with a passion for this breed. This is the most common breed of sheep in the world. It derives from the crossing between two ancient English breeds: one with a black muzzle (Norfolk Horned) and one with a white muzzle (Southdown). Over the years, they were then selected to obtain the current characteristics that make it the best breed for meat production. Their meat is delicious and contains little fat. The wool it produces is soft and suitable to be spun. The lambs are born completely black, then, over the first two-three months, they take on the typical white and black coloring. Rams, who do not have horns, can reach 150 kilograms, while females can easily get close to 90 kilograms.

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Taken from: http://www.agraria.org/ovini/suffolk.htm



Origins and diffusion

The area of origin is Great Britain, where, in the mid-nineteenth century it was obtained by crossing the Norfolk sheep with Southdown rams. It is mainly bred in Scotland, Wales, Ireland and North America. From Southdown it has inherited the meat and wool quality, while it inherited the rusticity from the Norfolk Horned (rared today). It is a good beef breed. It is a popular race also in Italy, both among amateur and the professional breeders; it is an excellent grazer, and it needs fertile pastures.

Morphological and production characteristics Big size. White fleece with bare and blacks head and limbs. No horns. Cylindrical and muscular torso. Average weight: – Male over 100 kg up to 130 kg – Females 85-100 kg Mean birth weight: – single birth 5.4 kg – twin birth 4.5 kg Excellent producer of meat (very good fertility, good ability at breastfeeding and rapid growth of lambs: just 70 days old, they may exceed 30 kg of live weight). The births are normally twins, the females are excellent mothers for the care they devote to their lambs. Prolificacy of 165%. Good quality of wool, discreet production.


animaliAlso farm animals live freely in wide open spaces. We raise rabbits and chickens from which we get every day fresh eggs that we use in our kitchen for pasta and desserts.

Other animals complet the wildlife picture: a little donkey, horses, dogs and cats, but in regards to alla this, we do not talk about breeding but, only aboute pleasure that their presence gives us and our guests’ children.


Another element of our farm is the production of two different types: cultivation and activities related to forestry

coltivazioniIn the farm we produce mainly cereals and mixed herbs of the mountains such as grasses, plantain, yarrow, clover, dandelion, shepherd’s purse and others types, that, thanks to the variety of species present in the area, give rise to a rich hay of various properties that we use to feed of our animals.
Other relevant crops for the farm are potatoes, used both for cooking and for sale, fruit trees, whose harvest we use to produce our jams. Additionally, we grow chestnut trees in the woods around the farm, and in Autumn we collect them to use them in the kitchen, while in the Summer we collect the red berries of our small plantation of raspberries.
The vegetable garden adjoining to the farm, also provides various seasonal vegetables

silviculturaAnother aspect of our farm covers processes related to forestry, such as the cleaning of forests and the production of firewood.
Closely related to this activity, is the recycling of waste wood, which is transformed into heat, after being trasformed in woodchips.
The “Agriturismo La Fenice” produces this biofuel using virgin wood from the pruning and cleaning of woods and chestnut trees, and we use it to heat the farm and we sall it to third parties

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The woodchips are a biofuel that some have called “waste of life to give life”; it is in fact obtained from forest residues, agricultural pruning and by the waste of sawmills and wood industries. The woodchips are an excellent fuel used in special boilers for economical and ecological heating. Woodchips, given their very low price, and being a renewable and non-polluting energy source is the fuel of the future; moreover, deriving from scrap, it does not compete with other productive sectors of the wood industry. Indeed, if it is properly put to use, it can constitute an important source of income in those sectors of agro-forestry that, more than others, suffer from the loss of competitiveness in the global market.