The history of the holiday farm
There were once five little pigs ...
SPRING 2000
AUTUMN 2001
breeding is recognised and certified.
SPRING 2002
Finally we can begin. More piglets arrive, the most rustic available on the market.WINTER 2002
with friends and
we begin to sell salami
with a stand on the
street: this is local production!
SUMMER 2003
AUTUMN 2004
The bureaucracy has been a long process, but finally the old country house now used as our Agriturismo is completely renovated!SUMMER 2005
Along the way, we move to the new shop, where we sell
meats and cured meats of truly exceptional quality.
AUTUMN 2007
Wild boars are spread over the hills and two males burst through thelivestock fence, leaving a tangible sign! At the beginning
Fulvio was irritated, since wild boars grow more slowly and
remain smaller in size compared to the pigs, but from the early
salami he immediately understood how lucky he was!
WINTER 2008
Triumphing again over bureaucracy, rooms are opened for guests at il Porcellino. The country cottage is complete.WINTER 2009
The restaurant at Il Porcellino was too small, so an outbuilding (the barn) is transformed into another room, where special events are celebrated.SUMMER 2010
The only thing missing is agricultural camping inorder to appreciate tranquillity and nature to the maximum!
SUMMER 2011
WINTER 2012
SUMMER 2013
becoming more organised.
AUTUMN 2016
The history of the holiday farm
There were once five little pigs ...
SPRING 2000
We start with 5 pigs, free to grow out of a terrain of 28,000 square metres, which is the maximum number allowed for farming for family purposes.
AUTUMN 2001
Our ULSS licence arrives, now our breeding is recognised and certified.
SPRING 2002
Finally we can begin. More piglets arrive, the most rustic available on the market.
WINTER 2002
We work the first pig with friends and we begin to sell salami with a stand on the street: this is local production!
SUMMER 2003
The first boar arrives on the farm. He didn't let us down, breeding takes on a whole new impetus. Even the sows appear satisfied!
AUTUMN 2004
The bureaucracy has been a long process, but finally the old country house now used as our Agriturismo is completely renovated!
SUMMER 2005
The health authorisation for product sales arrive. Along the way, we move to the new shop, where we sell meats and cured meats of truly exceptional quality.
AUTUMN 2007
Wild boars are spread over the hills and two males burst through the livestock fence, leaving a tangible sign! At the beginning Fulvio was irritated, since wild boars grow more slowly and remain smaller in size compared to the pigs, but from the early salami he immediately understood how lucky he was!
WINTER 2008
Triumphing again over bureaucracy, rooms are opened for guests at il Porcellino. The country cottage is complete.
WINTER 2009
The restaurant at Il Porcellino was too small, so an outbuilding (the barn) is transformed into another room, where special events are celebrated.
SUMMER 2010
The only thing missing is agricultural camping in
order to appreciate tranquillity and nature to the maximum!
SUMMER 2011
It is nice to eat outside ... but what if it rains? Here's a nice wooden veranda that lets you remain outdoors.
WINTER 2012
It's cold outside ... I don't want to go out! Here's a pool table to spend some happy evenings with friends.
SUMMER 2013
Valentino our handyman cook studied hotel management, and our kitchen is becoming more organised.
AUTUMN 2016
I would like to get married at Agriturismo Il Porcellino, but I have too many guests, what can I do? With the new dining room we can receive more than 100 diners.