How much does animal welfare weigh on our food choices? Are there differences in the healthiness of the products we get from different systems? Is animal welfare among the elements which determine the naturalness of a product?
We present a workshop on cured meats produced with particular care for animal welfare in central and southern Italy.
- the charcuterie of Brigante Lucano, from Vaglio, Basilicata, who raises the traditional Lucano black pig with particular care for their diet: the animals graze freely in forests of oak and Mediterranean scrub where they feed on acorns, roots, leaves, wild herbs and berries.
- the charcuterie of Tenuta di Paganico from Tuscany, where Cinta Senese pigs and Maremmana cattle are raised. The farmers here take care of their animals using homeopathy, an alternative medicinal practice based on the observation of th needs of each individual animal.
- the charcuterie of the Nebrodi black pig, Slow Food Presidium. A small pig with dark coat (characteristic of native Italian pig breeds), the Nebrodi black pig is raised semi-wild in rangeland: food supplementation is only used in conjunction with births.
Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception.
In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).
Cover image Nebrodi Black Pig, Slow Food Presidium, Sicily | Ph. Federica Bolla
Event languages: IT, EN
Via Serra - Bra (Italy)