What we offer our customers is: safety. Every stage of our work is supported by a scrupulous analysis that starts from the accuracy in the choice of suppliers and ends with the methods of transporting the goods to your premises, which guarantees the non-interruption of the "cold chain". Specifically, we choose our meats, categorically not older than 24 months, only from Italian or European farms subject to strict health controls as required by the EEC.
Within our plant, we carry out storage in cold rooms and butchering, for which we have 3117/S CE certification. As for the preparation and marketing of portioned and prepared products in trays, we have 3117/P CE certification. For every stage of processing that could be critical for food safety, the safety procedures on which the HACCP (Hazard Analysis and Critical Control Points) risk analysis and critical control points system is based are guaranteed, applied, maintained, and updated, as well as through the analytical control of products entrusted also to external laboratories, registered in lists prepared by the Region.
Our staff or anyone who needs to occasionally enter the premises where meat processing takes place, wears appropriate clothing in compliance with hygiene regulations.
Finally, the correct storage and transport procedure ensures that our goods retain the naturalness and goodness of the fresh product.