Our selection of meats
We ensure that our meat is matured for a minimum of 20 to 30 days, so that the fibres in the muscle tissue of the loin are at maximum tenderness at the time of cutting.
Portuguese Minhota
Minhota is a wonderful Portuguese meat, very soft and with an intensely aromatic fragrance, with an edible and particularly tasty fat edge.
Selection Scotland Black Angus Aberdeen
The meat is soft, juicy and just the right amount of flavour. The aroma, intense and natural given by the farming methods adopted, is highly appreciated.
Croatian Manzetta
It is obtained from the fattest rump from the farms within the ancient Slavia. The meat is light-coloured and strongly flavoured, always soft and tasty.
Selection of Maremma veal
Maremma veal is a typical product of the Maremma region Tuscany, characterised by a deep red colour, intense flavour and good water retention capacity.
Ireland Selection
A deep red meat with a bursting, sometimes irony taste, recommended for true meat lovers.