Leader in the production of horsemeat products, Giovanni Coppiello selects the best meat on the market, to turn them into excellences venetian charcuterie and gastronomic tradition.
Sfilacci, bresaola, salame and ready to eat products, such us horse stew and horse meat sauce.
The new manifacturing plant, equipped with modern cooking, aging and packaging plants, allows high quality production.
The great passion for work allows a service constantly attentive to the customer’s needs.
Since 1969, Lucana Salumi has carried on the charcuterie tradition of Basilicata, combining farming roots, high-quality raw materials, and a constant focus on innovation. At TUTTOFOOD 2025, the company showcased its specialties, reaffirming its strong bond with the territory and its ambition to expand across both national and international markets. Giovanni, which specialty did you...
In Istrana, there’s a place where meat is more than just food: it’s the result of ethical choices and a deep respect for nature and tradition. Macelleria & Gastronomia Fabio Furlan has long been a symbol of genuine quality, careful selection, and authentic craftsmanship. Every cut, every product tells a story of a short supply...
In Livorno, in the heart of Tuscany, there is a place where meat is not just food, but a true sensory experience. It’s called L’Angolo della Carne, and it’s much more than a traditional butcher shop — it’s a point of reference for BBQ enthusiasts and for those who seek uncompromising quality. Behind the counter,...
In 1998 it was recognized as the first PGI certification in Italy on fresh bovine meat. “Vitellone Bianco dell’Appennino Centrale” was the first quality mark for Italian fresh bovine meat approved by the European Union with the recognition of the PGI, Protected Geographical Indication. It was 1998 and a few years later, in 2003, it...
