RED MEATS SELECTION
PORK MEAT
At our butcher shop, we are committed to offering only superior quality pork. Each cut we offer is rich in flavor and free of artificial preservatives, ensuring a healthy and tasty product for your table. We offer a wide range of special cuts to satisfy every palate and every recipe. From succulent fillet to tasty loin, passing through ribs, our butcher’s shop is the ideal place to find the perfect cut for every occasion.
Click here to see the cuts of pork
Click here to see the cuts of pork
BLACK PIG
The black pig of Parma or also of the black Parma breed, has a slate black coat with sparse, very dark bristles and a total absence of white, a voluminous head with a straight profile, ears carried forward and low. The meat of the Parma Black Pig is used in cooking, but above all for fine cured meats.
Click here to see the cuts of black pig meat
Click here to see the cuts of black pig meat
MIDDLE WHITE PIG
(SHORT FACIAL PIGLET)
This docile breed has retained the characteristic pointed ears and short muzzle of the Small White saddle. Its flattened muzzle makes it less suitable for rooting than breeds with a more elongated snout. It grows in a short time and produces high quality meat. The pig has a short body and a distinctive flattened nose, which will allow it to rummage for food like other breeds and which makes it a better pig for pigstying. Although it can accumulate a lot of fat, it produces well-ventilated, tender, succulent meat known for its organoleptic qualities. This pig is usually favored for its meat rather than its bacon. It is also very good as a suckling pig.
ASADO
Asado, literally “cooked on the grill”, is a cooking method born in the endless Argentine prairies, the famous “Pampa” and widespread throughout South America. In particular, the typical meat used in this traditional cooking is the so-called beef short ribs.
Click to see the preparation video of the Asado
*In the photo Asado in Patagonia, Argentina.
Click to see the preparation video of the Asado
*In the photo Asado in Patagonia, Argentina.
ACHURAS
Entrails and organs or achuras such as chinchulines (intestines), moleja and sweetbread, creadilla (testicles), ubre (udder), chorizos (kind of sausage), morcillas (blood sausage), chorizos bombón (“chocolate” sausages), salchicha criolla ( Creole sausage) and entrañas, etc. and more modern vegetables such as zapallos asados (roasted cucurbita) and other vegetable species such as choclo or tender corn, which can be cooked on the grill or on the grill.
ARGENTINIAN ASADO CUTS
Asado requires specific cuts of meat: the vacío, the tira de asado or the costillar and less frequently called cuts: entraña, colita de cuadril, bife ancho / large steak, eye of steak / ojo de bife, marucia / marucha ed eminence de lomo.
Click here to see the cuts of Argentine meat
Click here to see the cuts of Argentine meat
ANGUS SCOTTONA CUT
This cut, like all other Angus cuts, comes from our Angus reserve from the age of 4, a mystical taste experience! The time to mature the meat and 4 years to raise a cattle are really a long time, but we want to have some truly exclusive products for our customers, so when you find these pieces available I recommend you try them if you want something truly unique!
PODAVINI HAMBURGERS
Our interpretation of the most popular dish in the world. With a particularly selected natural flavor and created at the request of our most refined customers. We choose to return to the origins by offering a totally natural product. We use selected pieces and not waste. They are produced with scottone meat: Trevigiana, Piemontese, Chianina PGI, Black Angus. Good meat needs nothing else.
OZAKI HAMBURGER
In Japan each prefecture has its own Wagyu meat, just like in Italy each region has its own wine. Most of the Wagyu Kuroge cattle come from the Miyazaki prefecture, it represents a very precious area and here we find one of the best wagyu in Japan, the Ozaki beef, meat from Kuroge steers raised by the Muhenaru Ozaki san. The Japanese Wagyu Association awarded him recognition for the innovations and qualities of his breeding, therefore allowing Ozaki san to use his name to identify Wagyu Ozaki. In fact, today Ozaki san is the only farmer in all of Japan who can give his meat a name. On the Ozaki farm, the feed that is administered to the animals in the morning and evening is prepared very meticulously in a mild process that requires two hours for each meal and does not include pre-packaged feed.
RED + WHITE PRIME MARABLED BEEF
ABP Poland offers this fantastic meat with very high quality marbling. Pure tenderness and intense flavour. Selected and prepared meticulously by hand, for true connoisseurs and lovers of particular meat.
BLACK ANGUS PICANHA
The picanha is a typical Brazilian cut and corresponds to the tail or cover of beef. In picanha it is essential that the layer of fat that covers it is not removed during cooking, because the fat, by melting, will flavor all the meat. The picanha has a typical triangular shape, after cooking it is very juicy and tender. A fantastic cut for those who want something spectacular. Creekstone Farms is one of the most famous US farms for Black Angus beef.
HAMMER STEAK
The Beef Hammer is a typical Anglo-Saxon cut which in Italy, if it is not unknown, is almost missing. In a certain sense it is similar to the tomahawk, the stars and stripes rib that is very reminiscent of an ax due to the long curved bone. The hammer, on the other hand, has a straight and slightly shorter bone and for this characteristic many associate it with a hammer, even if, in my opinion, it looks more like a mallet.
RED PIECE
Starting from the first thirty years of the 1800s, in Austria, by crossing the native Bergshek breed with the German and Swiss Simmenthal, a group of Red Spotted breeds of different qualities began to be obtained. To date, the Pezzata Rossa represents more than 80% of the Austrian cattle population. It has a faded red coat, mostly white legs, belly and head, short horns and large yellow claws.
BLACK ANGUS RIBS
Beef Ribs Black Angus Prime Creekst one Farm are beef ribs. One of the cuts most appreciated by true American pitmasters. As a result it is a truly impressive cut. They are rich in fat and connective tissue, but thanks to slow and prolonged cooking they express their succulence and tenderness.
DIAPHRAGM
The diaphragm of beef does not have the same consistency as a more “common” cut, when you cut it you can notice the fibers that compose it and which give the piece a unique consistency. The flavor is intense and bloody, very strong and very good.
CHIANINA PGI
Vitellone Bianco dell’Appennino Centrale: a brand and a name to indicate, certify and guarantee the meat of Chianini cattle, a large Italian meat breed. To date, Vitellone Bianco dell’Appennino Centrale is the only PGI quality mark for fresh beef produced in Italy. The name Vitellone Bianco has a very precise and rich meaning, because this term indicated beef cattle aged between 12 and 24 months.
THE PRUSSIANA
This land offers some of the best meat in the world thanks to its well-known tradition of cattle breeding.
Tender and with a strong flavour, it is chosen everywhere for the quality of the marbling it offers. In fact, the cold climate and semi-wild breeding allow the animals to develop very fatty meat.
JAPANESE WAGYU MEAT
Commonly called Wagyu (from “wa” meaning Japanese and “gyu” beef), Japanese beef is known worldwide for its refinement, marbling and consistency. The fattening process to reach a final weight of 700 kg involves approximately 900 days of cereals and rice hay, essential for the development of marbling and the white color of the fat. Available upon reservation.
Click here to see the cuts of Wagyu meat
Click here to see the cuts of Wagyu meat
IBERIAN ANGUS
Spain has always boasted a tradition for the quality of the meat produced, from the famous Rubia Gallega, to Angus without forgetting the magical Wagyu. The humid and rainy climate helps to make the pastures a unique and special distinctive element. The Rubia, among the three, is an indigenous breed that in recent years has stood out for its truly unique flavor and literally means “Galician Blonde” due to its coat of golden fat.
BAVARIAN (DUNKEL)
Germany, with over 40 cattle breeds, ranks second among European beef producers. This variety of breeds is reflected in the differences in climate and diet found from the Bavarian Alps to the coasts of the North Sea. From the southern Bavarian red pied (Simmental) to the northern German Friesian.
SLAVA BEEF
Eastern Europe, very rich in flora, offers one of the best habitats for cattle breeding. Here, in particular in Hungary, Croatia and the Czech Republic, we have carefully selected some farms that offer heifers with a very sweet and delicate taste. The diet includes corn, cereals and wheat.
SWAMI WAGYU
Swami wagyu, a 100% Tajima full-blood wagyu, is born near Vastervik in Sweden, thanks to the importation from the USA of the best wagyu embryos present outside Japan. Mainly Castrated or more precisely “Steer”, these animals have the particularity of reaching an age between 6 and 9 years before being slaughtered and following a grass-fed diet. The flavor, therefore, of this meat, unlike Japanese meat, is much stronger, dragging the taster directly to Sweden on an unforgettable sensorial journey.
RED DANISH
“DANESE” is among the most appetizing and widespread beef in the world, this is mainly due to its flavor accentuated by the right proportion of intramuscular fat and the bright red color that distinguishes it. The intense flavor and extreme softness make the Danish a perfect meat for large barbecues. Good marbling of lively meat and intense flavour. Heifers between 3 and 8 years of age from the far north of Denmark.
SASHI BEEF
From the pastures of Finland comes a delicious meat also called European wagyu given its high marbling. Precisely for this reason the meat distributed with the sashi brand which in Japanese means “marbled”.
RUBIA GALLEGA
SASHI Rubia Gallega is one of the 10 most prized meats in the world but for us it is among the top 5. It is an exceptional meat, with an enveloping, unique flavor and in a single bite you can taste the aromas of Galicia and the love with which she was raised. It is no coincidence that the Spaniards define meat that cannot be forgotten. A distinctive feature of this meat is the creamy and golden fat, hence the term Rubia which means “blonde” and from the color of the coat! BEEF
DRY AGE
In dry aging the meat is left to rest in refrigerated cells at a temperature between 0 and 4 degrees with relative humidity of 85-90% and constant aeration in order to “dry” perfectly, with maturing constant) up to 19 months.
The secret of dry aging steak (Tone steak, ribeye, roast beef) can be summed up in a single characteristic, flavor and softness. For true meat lovers. The secret of dry aging steak (Fiorentina, ribeye, roast beef) can be summed up in a single characteristic, flavor and softness. For true meat lovers. ATTACH
DAIRY CALF
What is veal? The expression “veal” refers to the meat of male cattle weighing less than 250 kg slaughtered at an age of less than 12 months. In particular, dairy calves are less than 8 months old.
COWBOY STEAK
Cowboy Steak is a typical American cut which is becoming increasingly successful in our country too. This cut is characterized by an appearance very similar to the Tomahawk with the difference that in the Cowboy Steak the bone is cut more and in this way it is easier to plate and cook. Cowboy Steak is obtained by selecting the loin between the fifth and twelfth ribs; it is very tasty and soft as at this point the meat is particularly marbled.
TOMAHAWK
Ever heard of the Tomahawk? If you’re thinking of the classic American Indian axe, know that we don’t mean that, even though this exquisite cut of meat closely resembles us in shape and size. From Australia to the United States, the Tomahawk steak has conquered the world.
PREMIUM IRUKI RIB
Iruki is a premium meat rooted in Basque culture. The quality of this meat is due to the best feed for the livestock. The calm and peaceful breeding of beef cattle combined with a diet rich in natural cereals ensures that the muscle creates high quality meat and fat.
