Pork Meat
Pig breeding, historically linked to the enhancement of the cheese-making by-products, represents today one of the most specialized and excellent divisions of the rural system of the area of Lodi. An army of almost 400,000 pigs forms the local breeding system, with a common fate mainly represented by the counters of the delicatessen shops and the butcher's shops, where the mature meat of the "heavy pig" is particularly appreciated for its considerable organoleptic features. Accurate controls starting from the feeding stage give an idea of the care dedicated to the production process by all the actors involved, where the skills and the experience of the butcher combine with the work of the breeder with excellent results.
Texts and information taken from the web site of the province of Lodi, edited by the Agriculture and Rural Environment Department (www.lodigianoterrabuona.it).
