First of all, Sa Mandra is a farm: hectares of cereals fields, olive groves, fields of helichrysum, grazings for herds of sheep, fences for horses, donkeys and pigs, stables and chicken coops.
"The cultivation of cereals get us organic flour to prepare fresh pasta and bread, as well as natural food for all our animals. From the Helichrysum fields we get the essential oil, widely used in herbal medicine. The sheep produce milk for the production of traditional Sardinian cheese: sa vhrue, fresh ricotta cheese, seasoned ricotta cheese, pecorino cheese. The pork is transformed into ham, sausage, bacon, lard, coppa, following the ancient barbaricine recipes. We are famous for our purceddu, the suckling pig, unfailing protagonist of Sardinian cuisine. We work with love and respect for traditions but also with attention for experimentation and modern requirements. Any examples? Ham made by sheep for our Muslim guests and fresh pastries for coeliac persons.“ Mario e Giuseppe