The UNIQUE CHARACTERISTICS of our products are:

PACKAGING in sealed tray. We use the Skin and the Vacuum packing methods, which guarantee longer freshness and a it is easy to use for our clients.

COMPETITIVE PRICES we do not use middlemen as our products will come to you directly from the factory.

LABELLING The labelling starts form the slaughterhouses, where the measures to ensure the traceability of the meat are taken. The slaughterhouse has to guarantee a labelling and traceability system, that allows to identify the bovine carcass (or part of it) in every step of the slaughtering and storage in order to find the bovine’s identification number.

As member of the C.C.B.I. the company respects the C.C.B.I. disciplinary for the products labelling too.

The meat cuts are gathered in lots, homogeneous groups for mandatory and optional information provided, always quantified and traceable. In the label there is the lot identification number, which allows to trace the identification codes of the animals from which the meat comes.

On the label there is the manufacturer’s name, the product name, the C.C.B.I. disciplinary number, the number of the lot, the number of the slaughtering documents, the breed, the place of birth, breeding and slaughtering, the name of the independent control body.

Thanks to the information on the label you can see the production chain of the products that you will have on your table.