PROCESSING
fresh meats and cured products
The processing of fresh meat and the preparation of cold cuts and sausages
SLAUGHTER
Our pigs are slaughtered once a week in a licensed slaughterhouse, and the next day the half-carcasses, which have been duly slaughtered so as to eliminate the bacterial load in the meat and allow for better and longer preservation of the meat, are picked up.
HALF-CARCASE PROCESSING
The half-carcasses are processed in our EEC-marked workshop, first going to roughly divide the anatomical parts, such as the torso, shoulders, hams, and heads.
FRESH MEAT PREPARATION
Then the meat is trimmed and boned to obtain the secondary parts such as fillets, scamerite, etc….
PREPARATION OF SAUSAGES AND COLD CUTS
The lean meat is processed to make fresh sausage, sanbudello, and sausages including various types of salami, mortadella, frankfurters, etc…
SALTING AND CURING
Some anatomical parts are first trimmed and then destined for salting and subsequent curing.
“We follow traditional local procedures.”
Products
FRESH
Fresh meats are available in the line of CASENTINO GREY PIG and WHITE PIG.
Being a supply chain company we go to process all the pieces in the Tuscan tradition.
The processing of fresh meat is carried out in weekly cycles ensuring its continuous availability to our customers.
High Quality Products
100% Guaranteed Supply Chain
Directly from producer to consumer. Come and try our products,
find us in Vallomo and at our store in Porrena di Poppi.