Italian meat producers
The numerous producers di Italian meat create a vast assortment of products, making with this precious marble material hams, sausages and through other processes of composition, exquisite and refined foods. Although geographic and demographic factors make it possible to produce capable of responding to internal demand, producers and companies from all over the peninsula pursue the traditional pursuit of excellence in all processing and types of meat, underlining its value at an international level.
Italian meat producers and European partners work in tandem, in order to satisfy the demands of the market, but real Italian meats - deeply connected to the territory and to the highest quality - are found only in the following types of breeds: Piemontese, Chianina, Romagnola , Marchigiana, Podolica, Maremmana, Italian Red Pezzata, Valdostana, Grigia Alpina and Rendena. If you do not find any of these denominations, the bovine head probably has producers and origin in another European country.
Heterogeneous types of cold cuts are at the top of the Belpaese specialties. Few can deny the unique flavor and low fat content of Bresaola, or the convenience and rigorous standards in the different "ready to serve".
