| WHO WE ARE
The history of Zivieri Butcher
shop in Monzuno begins in 1987 when Massimo, seventeen, opens
with Graziano father and brother Fabrizio the shop in the
square. Massimo little more than an adolescent, but with clear
ideas of what he wanted to do in the future, takes the hands
of the situation and decided immediately to take the path
of quality. And it is precisely in this lovely shop in the
heart of a small country of the Appennine Tuscan-Emiliano
that Massimo realizes the excellence: in 2001 joined the La
Granda Consortium of Fossano (CN), Slow Food for the piemontese
cattle breed, a consortium formed today from 32 breeders Piedmontese
cattle breed that, under the leadership of Dr. Sergio Capaldo
and empowered through the application of simple but strict
disciplinary rules, produce high quality meat, both in terms
of goodness and purity. 
The La Granda Consortium, wanting
to rediscover and re-evaluate their role, today represents
a different philosophy of production, based primarily on respect
for the welfare and its normal rate of growth, and its principles
based essentially on:
1 - Safeguarding of the animals lives (wellbeing, open spaces)
2 - Feeding excluding any kind of industrial feed, GMO and
silage
3 – Rigid and complete traceability; this ensured by
the application of a voluntary controlled labeling system.
Massimo confirms once
again the attention to the culture of quality and tradition
livestock recently when, in 2005, he decided to start a small
farm of “Cinta Senese” and “Mora Romagnola”
little pig. It is on the slopes of Montevenere, the hill over
the village of Monzuno, on side where one can admires the
peaks of Corno alle Scale and Cimone, which Massimo’s
little pig are under the care of the breeder Sandro Balloi.
They grow up in an area
reserved for them, eight hectares where the animals are free
through the woods of downy oak and chestnut wild paddling
in ponds created specifically for them, and greed of the roots
and tubers of plants that grow on these still pristine slopes,
forming grow their typical fat well known to gourmets. In
summer, when the forest is most miserly of delicacies, integrate
their diet of grains and legumes such as corn, barley and
pea, all strictly certified organic. Massimo buys pig of Cinta
Senese in Tuscany from Fulvietto Pierangelini at St. Vincent.
It is through the use of these great raw materials today Massimo
meet the most demanding palates, while ensuring the safety
of its product.
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