The origin
The barn is the first link in the chain: it is where the daily relationship with the animals begins.
The barn
The barn is ours and it is here, on home ground. It holds exclusively prime-choice Piedmontese cattle, checked daily and directly by the Martini Carni team.
That is not an organisational detail: it is the reason we can answer for how the meat is born, and not only for how it is processed.
How we work
The animals are here, in the same company where the meat is later processed.
Exclusively selected Piedmontese cattle: one breed, one choice.
The cattle are checked every day, directly by the Martini Carni team.
No middlemen between those who raise the animals and those who work the meat: they are the same people.
In the barn
Barn, EC-approved abattoir and processing plant belong to the same company.
The area
Beyond the Unica line, the area around Boves brings two further livestock traditions into the company.
The so-called “Fat Ox” is bred mostly in the land of Cuneo, in particular near the town of Carrù. It is an adult bovine, 5 years old, that leads an unhurried life, open-air, standing until 3 years old. From then on his diet changes, with an increase of vegetarian proteins and carbohydrates, producing a soft and tasty meat.
Alongside Piedmontese beef, our counter offers local lamb from the valleys around the Bisalta, where sheep farming has a long tradition. It is available whole or already portioned, for example as chops.
Unica is the result of this daily work.
