Meat, coming from certified factories and abattoirs as law dec 2005/363 CE (warranties are requested to suppliers about their self-rules system ), is submitted to strict inspection.

When accepted, it will be immediately brings to a controlled temperature cell.
The following working action is divided in two phases, according to the product:

• Selection, peeling, grinding, blending, sacking, drying and seasoning for seasoned products.

• Selection, trimming, salting, pepper flavouring, smoking, drying, seasoning sausage products.

Packing follows up production cycle. Every phase of production cycle is controlled and recorded as current laws request.