Our manufacturing units
The wealth of ancient recipes made with local ingredients is the key to the uniqueness of our cold meats. Red wine, seasoning, meat, wood drying and drying time make all the difference to our recipes.
Regional Traditional Product – The vast majority of our delicatessen range is made with wood drying, which contributes to an intense flavor.
Local Raw Materials – Located in a region where summers are particularly hot and particularly cold winters, we prefer to use local ingredients because of their more intense flavor.
Seasonings – Local wine adds a unique flavor to meats.
Selection and Processing Quality
We select the best meats, high quality while maintaining the ancient flavors. This quality is based on strict animal selection criteria and excellent process conditions until the product reaches the consumer.
Product Customization – Approaching international markets means meeting local demand. Without losing identity, we work to deliver a competitive product that meets consumer needs.
Certification and Quality – ISO 22000: 2005 and IFS Certifications
Animal selection – 20 years of experience in selecting cattle and carcasses.