Giuseppe, you started this adventure two years ago. What is it about?

It consists in selecting the best animals for our cattle breeding and following all the cycle, the weaning and the fattening, ensuring the most adapt food for the animal’s health before, and for the quality of its meat then.

What is the product that this method guarantees you?

This guarantees a constant product over the time, always with the same quality, because all the meat comes from the same breeding. It spends its life with the same clime, the same food and the same pastures…

So, it is the homogeneity of the product that you try to reach…

Yes, previously we used to have a good product but not constant.

Giuseppe, you are the youngest. You’re 32 years old and you are in charge of the beginning part of the production chain…

This was my dad’s job. Then I started to assist him and I inherited his passion and his skills…

It is a great responsibility because your choices have an influence on all the company production…

Everything starts from the purchase of the cattle. If I am not careful in my choices I risk to create difficulties to the others… my greatest satisfaction is when the clients make us compliments for the quality of the product they receive.

One of the most important things in reaching your goal is the animals’ diet..

The animals are fed with cereals (corn, wheat, barley, soy) coming from the company, from our fields. An alimentary veterinary is in charge of the diet in order to create the a health and balanced ration for the animals’ welfare.

How big this adventure is? The dimension of the breeding and the quantity of the cattle?

It is a relative concept. Last year we counted 570 cattle just from our breeding. It may look a lot, but it is not…because we try to have a niche product.

To whom do you decide to give it?

We don’t love the great distribution as company philosophy. I like the idea to give value to the small butcher’s shop of the neighborhood, the shop where the client can still have a human contact with the owner and not with the shelf…

Why this choice?

The client is not always able to recognize the anatomic pieces of the meat, often he needs an advice and I like to think that that advice comes from the butcher, with whom to create a relationship based on the trust.

You follow this project since two years with encouraging results.

Our clients gave us trust so during this year, I hope in the next 8 months, I’d like to realize another short production chain.

The meat consumption has not decreased, but for sure it has changed.

It has changed, that’s true. But we change too, to meet the news the time imposes to us.

How?

We are working on a project that may lead our clients to be a different realty. It should turn them in gastronomic butchers. Our objective is the evolution of the knowledge… together with the company specialized, since more than 35 years, in projecting and realizing professional restaurants equipment, in particular mixed ovens, we promote demonstration events, that aim to train the butcher. With these ovens, a chef and our meat we try to rediscover the tastes of the past…the ragù, the brasato, all that long cooking we don’t do anymore, we don’t have time to cook at home… in this way the butcher can give to the client a ready meal in a pot that the client can taste once at home.

For the palate, in what is your meat different?

You can feel the taste, the softness of the meat.

How much influent is the diet in the product that the client finds in the plate?

A lot. The diet is influent and the maturation too… the longer the maturation, the softer the meat. In the North they sell the days of maturation, this is not really understood as a concept here… also the diet makes its part… I go every week to check the arrivals from France and the health status of the cattle. We don’t modify the growth to make them heavier or to reduce the production cycles. As I was saying, just natural food and no medicines. This method makes the meat good even with 20 maturation days instead of 30… the fat in this way created is not hard, but soft, and during the cooking it gets distributed in the meat, making it even tastier…

What kind of reply are you receiving?

We started playing, and now we are thinking about increasing the quantities with another pavilion. Even if we don’t believe in the volumes but in the little, well done… we want to continue to be that kind of company where you talk with the client, using few intermediaries… where you can count on direct and human contacts…

Great tuning, great satisfaction and growing results…

The team working is important. As well as the trust relationship among us in the company… we put the heart and the effort… in the morning, when you wake up, put on the floor first the heart and then the feet…