COMPANY AND EQUIPMENT

The premises cover a total surface area of 2,000 m².

7 state-of-the-art baking ovens.

4 storage cells and 1 blast chiller.

2 pasteurisation ovens.

4 packaging lines.

4 own vehicles for direct deliveries.

1 automatic weighing-labelling line.

1 certified fixed-weight weighing line.

8,500

Pig half-carcasses 
per year

6,800

Whole piglets
produced per year

42,500

Slices of porchetta 
produced per year

2,000

m² of business
premises

15,000

Deliveries made 
a year

1,200

Satisfied
customers

BACTERIAL LOAD PREVENTION

Extreme attention is paid to bacterial load prevention at every processing stage.

BLAST CHILLER

Our products are stored in a blast chiller to prevent any bacteria from forming naturally after cooking.

GERMICIDAL LAMPS

UVGI germicidal lamps are installed in all the processing areas and the blast chiller.

SANITIZATION

All processing areas and machinery used are cleaned and sanitized daily at each production cycle.

VACUUM-PACKING

We have been using vacuum-packing for preserving since 1980; it is key to maintaining a quality preservative-free product.

LOGISTICS AND DISTRIBUTION

Alongside product freshness and quality, our greatest strength is the reliability we guarantee our customers, however small or large.

24H to handle, prepare and deliver orders.

Deliveries 6 days a week.

Certified “cold chain”.

ENVIRONMENTAL SUSTAINABILITY

Our company is aware of the environmental impact associated with energy consumption during our production phases, for this reason in 2022 we embarked on a procurement path towards the consumption of self-produced electricity from a photovoltaic system and, where purchased, from renewable sources.