Meat processing workshop with EEC stamp
From 2013 the company has equipped itself with a processing laboratory with a CE stamp. This means being able to take care of the entire supply chain, from breeding to processing to curing for cured meats to selling. Very few farms choose to take care of the supply chain in its entirety. It is more normal for a livestock farmer to deliver meat to the slaughterhouse or third party for curing or processing into cured meats and take it back to the farm once it is ready to sell.
Roberto, however, has always loved making cured meats, and in addition to the quality of the meat, a large part of the success of a cured meat is the hand of the butcher. The ability to process their own meat on the farm also allows them to create cured meats that best reflect the identity and expectations of the farmer.
In Roberto’s cured meats you will find the essence of Aia della Colonna: forthright, flavorful, true and of great quality in its simplicity.
Are you a business and want to make your own cold cuts?
Are you an individual and want to make your own salami for Christmas?
