Organic goodness, really organic.

Organic, always. Because for us care is a family matter. And we have always raised our animals in a natural way, following the rhythms of the farmyard and the well-being of the animal.

Cooked ham, the cured meat most loved by Italians

We consume an average of four kilos each year.
At the supermarket we find an infinite variety but which one is best to choose?

Watch our episode aired on Rai3 - Report below

  • The fresh ones

    Selected cuts of meat to prepare, cook and enjoy!

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  • Cured meats and cooked meats

    The cured meats, marinated and cooked meats that make your mouth water.

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  • The Savigni selections

    Assorted boxes with goodness of Cinta Senese, Sambucano and BBQ kits.

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  • Easter Monday barbecue

    We'll take care of the meat, our grill is strong!

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Meat is a matter of the heart

For us, meat is passion, work, commitment. And above all it is family . Behind each of our products, fresh or seasoned, there are us: Fausto, Paola, Nicolò and Mileto.

It was 1985 when the love story between the Savignis and the butcher's profession began. It is on the Porrettana road in Pavana that the shop from which everything starts opens. And in that shop it is still the hands of father Fausto and his sons Nicolò and Mileto who cut, prepare and serve, while mother Paola follows the laboratory and certifies the quality.

The Savigni are meat artisans and, like any artisan worthy of the name, they know a lot about meat .


Undisputed and indispensable protagonist for your barbecue. Discover all the marinades:


  • FARM

    When the idea turns into an ideal.

    All different, but with a strong idea that binds them: returning to a breeding system that guarantees slow and natural growth and the well-being of the animal .

    An example?
    When they reach 60/90 days, the pigs born on the farm are left free inside the WWF oasis of Dynamo Camp and move around hunting for acorns, chestnuts, berries and truffles.
    A more than biological method that has allowed the Savigni to safeguard the existence of rare and native breeds at risk of extinction.

    The result?
    The Consortium of local Cinta Senese breeders - of which the Savigni family is also a member - requested and obtained DOP certification. DOP for the products, DOP for the animal. The choice is to return to a more rustic dimension, outside the constraints of intensive farming, respecting the animal and its times.

    The idea is good. The ideal is strong!


    Telling it in words is not easy. There is so much to say, but the best thing is to taste.

    The best thing is to try a delicacy from Savigni, the one you prefer and perhaps know or one you have never tasted. And then perhaps words will not be needed, because good things are good even on their own and there is no need to tell you about the tradition, passion, wisdom and experience of those who have come a long way. Or perhaps instead you want to listen to this story and learn about this road, which goes from here to here and even further.

    The flavor is strong!


    It's time to taste.

    Let's get our hands straight: what you are about to read and see will make your mouth water. Now we present to you all the Savigni's seasoned products, prepared, kneaded, bagged and seasoned all in their laboratory. Then don't say we didn't warn you!


    To raise pigs and cattle, as well as to process meat and cured meats, passion, experience and commitment are obviously fundamental. Doing so while respecting all the standards and values ​​that have always guided the Savignis' choices requires an extra effort. This is why they are proud of their certifications . And they are right.