Alpine Pigs
Raised on grass and goat whey at altitude — farming the way it used to be done
A Natural Cycle of Flavour and Freedom
Every April, our organic-certified piglets arrive at Marachiei. Starting at two months old and around 15–20 kg, they spend their entire summer roaming our high-altitude pastures. Their diet is as pure as their environment: they forage freely across the mountain, supplemented only by the fresh whey remaining from our daily cheesemaking. This active lifestyle, combined with a natural diet, ensures they build lean muscle rather than excess fat. By September, they reach a slaughter weight of 60–80 kg, resulting in meat with an authentic, deep flavour that only the mountains can provide.
The Freedom to Root
Respecting the Pig's Nature
Current animal welfare regulations rightly ban the use of nose rings, which were traditionally used to prevent pigs from rooting and damaging the ground. While many farms responded by restricting their animals' space to protect the soil, our unique location allows a different approach. The rugged, rocky terrain of the Leventina highlands is naturally resilient to rooting. Here, our pigs are never confined; they are free to explore, dig, and follow their instincts for the duration of their stay, living exactly as nature intended.