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HEALTHY EATING

We believe that the quality of our meat is the real foundation stone of our business. We care for our customers. We want them to eat well and healthy. For this reason we demand that the animals of the farms we control are dry-fed to ensure that the meat retains all its multiple nutritional properties.

Meat is rich in potassium and low in sodium, contains significant amounts of phosphorus and a good amount of iron and zinc. It also contains vitamins, especially thiamine (B1), riboflavin (B2), niacin (PP), pyridoxine (B6), vitamin B12, vitamins A and D.
The meat has therefore great nutritional value. A balanced and healthy diet requires the consumption of a wide variety of foods. For this reason, blaming this food and excluding it from our diet is a big error.
On the contrary, it is important to remember that by including a portion of meat in our daily diet, we can ensure the correct intake of a large amount of our daily protein requirements, certain critical minerals and some B vitamins.
Regarding calorie intake, lean varieties – which today represent the vast majority of the offer – provide limited amounts of calories. As we mentioned, meat contains large amounts of high value proteins. Meat proteins are "animal" proteins. They contain the right balance and large quantities all the amino acids, or protein building blocks, required by the human body to build and repair tissues and cells, and to manufacture other essential substances, such as enzymes, antibodies, hormones, etc.

Specifically, meat proteins contain large amount of essential amino acids that the human body is unable to manufacture itself and that must be received from food.
Meat, therefore, does not only contain significant amounts of protein, but more importantly, it contains high quality proteins.
For many years, it was commonly believed that beef was superior in nutritional qualities to other types of meat.
This erroneous prejudice has not entirely disappeared, but it has no foundation. The nutritional value of alternative meats such as chicken, turkey, rabbit, pork, etc., is as good as that of veal and beef, in all respects and without exception.

In addition, the nutritional value of the meat is determined not only by its chemical composition, but also by how easily its nutrients can be digested and assimilated by the human body. Meat is considered one of the most easily digested foods.

For all these reasons, quality meat is a product that must not be absent from our tables.