Montignoso is a small village under the Apuan Alps, where the air of the sea and that of the mountains mix, as well as the regional borders of Tuscany, Emilia and Liguria. It is here that in 1883 Adolfo Balderi was born, a master butcher and at the same time a talented sculptor. In his full life, over a hundred years of age, 'Adò' trains his nephews Carlo and Vittorio in the ancient art of local butchery; in turn, they teach it to Gianni and Maurizio, until today, with Riccardo Lorenzetti and the other great-great-grandchildren, the fifth generation. Times change, quality does not: what was once a small village artisan workshop is now a splendid and innovative structure, welcoming and perfectly suited to current regulations. Adolfo Balderi would look at all this amazed and proud. His spirit and care in making things have remained unchanged. For this reason, the company can legitimately use the term “bottega”. Even today, in fact, everything here is handcrafted and the only goal is the final quality of the products. The watchword is the raw material: quality doesn’t just grown on trees. It is necessary to select the best raw materials for the product to be excellent. And here the care is truly maniacal, not only in the choice of suppliers, but above all in the management of the ingredients. At the Bottega di Adò everything is studied in detail. The technology of the new machinery helps in the processing which however remains artisanal in all respects: the meat is cut daily by hand by four expert butchers, the salting is done entirely by hand by massaging every anatomical part. There is no warehouse: it is produced from time to time, every day, to always offer a fresh and optimal product. Everything begins and ends with the mastery of human hands, like those of grandfather Adò, whether it was marble or pork doesn’t matter. Art is art.