Meat the Change: the centuries-old tradition of breeding the Euskal pig txerria of Pello Urdapilleta 29 April 2020 Small-scale producers who produce with respect for the environment and animal welfare are not hard to find. There are many examples in Italy and around the world, and many of these – over 13,0000 – are part of the Presidia network, Slow Food’s projects that support small-scale traditional production that is in danger of disappearing, …
