Raising meat doesn’t meat growing it in a lab: it means that good meat begins with the earth. Rich, healthy and fertile soil is an essential prerequisite for good hay and therefore for a rich and healthy diet for livestock. Lastly, it means better health for our intestinal microbiome too.
This conviction regarding the importance of raising meat is the basis of the production protocol adopted by La Granda (of the Slow Food Presidium for Piedmontese Cattle) which practices symbiotic agriculture. And this conviction also means a holistic vision of all the different ways we work with the land, where every element needs the others in order be efficient and intelligent. Livestock farmers, gardeners, fruit growers and forest technicians cooperate to ensure rich and productive soil.
Sergio Capaldo, a veterinarian, founded La Granda at the end of the 1980s. The objective was to restore value to a historic animal breed which provides excellent meat, which, at that time, was being replaced by Piedmontese farmers with French and Friesian cattle. Capaldo was among the first to condemn the industrial model of livestock farming, underlining the importance of a quality diet for the animals, without silage, in-house reproduction and the presence of the mothers with their calves.
The Food Talks are a new and freely accessible format of Terra Madre Salone del Gusto: ten minutes for our guests to explore their thoughts on the world we live in, and the future we want for it!
Event languages: IT, EN