We educate the end consumer to eat meat with awareness.
We support breeders who breed according to nature.

We are the link between two worlds that seem far apart, but which instead are very close. Guardians of a commitment, handed down from father to son, renewed day after day in our work with the knife. In every cut, there is the exercise of ancient craft together with a strong, courageous message: eat less meat but of better quality.

Instinct and reason give rise to a philosophical concept that guides our actions and the result of which is that we give breeders their due reward for their head of cattle. They repay us by continuing to breed them and by handing down their skills, with dignity and safeguarding the criteria of sustainability.

In this way we close the circle called the production chain, from one end to the other: our customers get excellent products, the breeders see their expectations met.

I grew up learning my trade first in the slaughterers’, then in the butchers’. Our work implies an assumption of responsibility towards breeders and consumers. Because the choices we make are relevant for both. What is quality meat? That which comes from cattle reared by breeders who are not in a hurry to sell them.

Franco Cazzamali



We were called to play a game that counts in the beef production chain, and that is what we’ve done.


Our family has a multitude of extensions. We call them breeders, customers, collaborators, suppliers. Without them, we wouldn’t be here.


People, territory, animals. For us, they are all interlinked. We are responsible for what we deliver to our customer and equally so for the promises we make to breeders who ensure the wellbeing of our animals.

The butcher.


Among the things in which we believe, there are some, more than others, that regard the butcher’s craft. We perform our activities behind the counter, and it is here that we exercise our influence on the end customers, who trust the person in front of them for advice on daily use of meat. We enter fully, therefore, into the sphere of alimentation. A great responsibility.

Butchers therefore base their inherited knowledge on certain unbreakable pillars:

  • the culture of the raw material;
  • the relationship with the breeder;
  • familiarity with processing techniques;
  • awareness of the theme of food safety (product packaging and processing methodologies, typologies of analysis).

To these must be added the time factor. What we did ten years ago has changed. Together with consumers’ needs, which in their turn have adapted to new lifestyles, not always for the better, we have to say. And with them, the meats have been transformed too, to follow the rhythms of the people who consume them. Less traditional recipes and revised cooking times.

Butchers, as we understand them, are repositories of knowledge. They embrace innovation, being the first to try it out. They don’t forget the past because that is where their roots lie, but they look towards the future constructively, attentively and in any case selectively.

Giving continuity to this thought with our actions is part of our daily commitment.