Cascina Cirenaica

Did the scent of cured meats ever lead you to a story? Here at Cascina Cirenaica, the aroma is just the beginning. Cascina Cirenaica isn’t just a farm. It’s a testament to sustainable practices, nestled in the heart of Parco del Ticino, just a short trip from Milan. The Passerini brothers, Sandro and Giampietro, champion a philosophy of respect. Respect for the land, for the animals, and for the traditions of this region. Their commitment to the “Marchio Parco Ticino – Produzione Controllata” label speaks volumes. The farm uses integrated farming techniques, minimizing environmental impact. The animals are raised with their well-being in mind. The transformation of their meat into salumi follows time-honored recipes. Even waste management is handled responsibly. Cascina Cirenaica’s history dates back to before 1933. The name, Cirenaica, likely echoes the Libyan war of the early 20th century. The Passerini family acquired Cascina Cirenaica in 1969, transforming it from a dairy farm to a pig farm. Their dedication to sustainability grew. By 1984, a new, more humane pigsty was built. In 1996, they introduced systems for manure maturation and utilization. The farm joined the “Marchio Parco Ticino” program, adhering to strict ethical guidelines. They drastically reduced the number of animals, prioritizing their comfort and freedom. They even revived traditional farming methods like “baulatura,” sowing clover within wheat fields to enhance soil quality. Cascina Cirenaica is a hub of agricultural activity. They grow grains like corn, wheat, and barley. They cultivate legumes such as peas, broad beans, and sweet lupins, some for human consumption. Some are transformed into flour and then into baked goods in collaboration with local bakeries. Even fruits like apples, peaches, and apricots are grown here, some preserved or used in desserts. In 2004, they established an on-site slaughterhouse and salumificio, ensuring complete control over the process. Their salumi are crafted using traditional Norcina techniques. They are free of lactose, additives, and GMOs. The hams are sent to mature in the unique climate of Lake Oggiono for two to three years. This results in a high content of healthy fats. Their prosciutto crudo even holds the prestigious PAT recognition. Cascina Cirenaica’s story is one of dedication, a return to traditional values. It’s a place where the past and the future meet, where respect for nature and tradition creates a truly unique experience.