The sausage factory was born in the 90s thanks to the passion of Massimiliano Castro, in Chiaramonte Gulfi in Sicily where he founded his first butcher's shop. Always driven, as well as by the passion for good food, by the search for innovation in the food field and at the same time by the rediscovery of the centuries-old gastronomic traditions of his homeland, he began to work local meats and at the end of the 90s he left the traditional schemes producing cured meats and sausages with a strong link with the territory but using extraordinary raw materials such as donkey foal and black pig meat, native of the Sicilian territory. The continuous and passionate search for the rediscovery of the Sicilian culinary tradition leads him to achieve in 2012 the prestigious "Best in Sicily" award as the best butcher in Sicily thanks to his "Donkey salami", a salami that served as a forerunner for a lucky and delicious line of sausages obtained thanks to the tasty meat of this useful animal. Massimiliano's love for his craft and his land leads him to use the best it has to offer, not only fine meat of Ragusan Donkey and Sicilian Black Pig, but also the best in the agri-food sector the territory can offer: Pistachios, Nero d'Avola wine, Trapani salt, Ragusan cattle and buffaloes and much more ... At the end of 2014 he moved production to Ragusa where Massimiliano surrounded himself with passionate sausage artisans like him and soon set to work collaborating in close synergy, also agreeing on the correct feeding of livestock, with local breeders with the aim of creating traditional products with an eye always turned to innovation.