Emilia Romagna is a flat region in northern Italy, where most of the Italian excellences of salami and cheeses famous all over the world come from. 8,704,544 is the number of pigs present in June 2018 in Italian farms. These animals are sent to the slaughterhouse when they reach 100/150 kg in about 8/12 months, with an average growth of about 700 grams per day thanks to enriched soy-based feed. 2,249,722 is the number of Friesian cows reared in Italy. Like all mammals, cows produce milk only after giving birth, which is why the animals are repeatedly artificially impregnated. Therefore passing from 17 liters per day in 1985 to today they produce about 30, therefore almost double. There were 37,261,188 laying hens reared in Italy in 2017, of which only 8% of these reared biological outdoors. Broiler farms are concrete, ventilated and artificially lit sheds where up to 30,000 animals are crammed with a density of up to 20 animals per square meter. Genetic selections have transfigured the body of these animals, managing to be ready for slaughter in just 40/50 days. Due to the overcrowded conditions, large doses of antibiotics are needed to protect the animals themselves. For about a year and a half the authors sneaked into numerous intensive farms. Returning, thanks to the use of the flash as sharp and ruthless as possible, aesthetically powerful images of an extremely saturated environment.