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.

The history of the holiday farm

There were once five little pigs ...

storia

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.

storia

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.

storia

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!

storia

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!

storia

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!

storia

WINTER 2008

Triumphing again over bureaucracy, rooms are opened for guests at il Porcellino. The country cottage is complete.

storia

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.

storia

SUMMER 2010

The only thing missing is agricultural camping in
order to appreciate tranquillity and nature to the maximum!

storia

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.

storia
storia

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.

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