We will accompany you in the process of how meat is produced at Tenuta di Paganico.
From the pastures and woods of Turkey oaks, lived as a home by our animals raised in the wild at the butcher's shop, where all the parts of the animal are exploited to the fullest.
We will talk about how important the link between land and animals is: why did we choose to breed Maremmana and Cinta Senese pigs in the heart of the Maremma? Why in the wild? Attention to the quality of life of the animals and the possibility of moving freely has a great impact on the quality, healthiness and taste of the meat.
We then move to the Opificio where Romano will guide you in choosing the best cuts of meat to be used in the preparation of cold cuts that you can prepare even when you return home.
Visit to farms in the wild of cattle and pigs
Preparation of three types of sausages
Light lunch and cooking of prepared sausages
MENU: Vertical tasting of sausages, in three different types, using Cinta Senese and Maremma beef, seasonal side dishes, desserts and a glass of red Montecucco bio
More wine glasses
Comfortable clothing, Trekking shoes