HIGHEST-QUALITY MEATS

A pure breed, without hybridisations, characterised by remarkable marbling and persistent flavour, from elder heads of cattle, according to Galician tradition. The Rubia Gallega livestock is raised free-range on the lush green meadows of northern Spain. Sartori Carni patiently ages this beef so to make it perfect for grilling.

This breed is native of northern Portugal, at first used mostly for dairy, but then adapted to beef production. In this case, too, the beef comes from heads of cattle of at least five years of free-range breeding. Lengthy ageing and its marbling give this beef an unmistakable fragrance and a unique flavour. Excellent if grilled!

This pure Wagyu breed comes from Kagoshima prefecture, southern Japan. It’s the finest beef in the world. Its incredible marbling exceeds by far the marbling of any other beef on the market. Suitable for special cooking, at Sartori Carni, we can portion it in small cuts and give you an opportunity to handle it as easily as possible.

French Scottona breed raised in the areas of Castilla La Mancha fed with hay and cereals. This is our best product in terms of value for money because of its availability throughout the year.
It’s a lean and delicate beef, ideal for your everyday meals.

Simmenthal Scottona breed, also called Fleckvieh. This breed, suitable for both dairy and beef, is capable of accumulating fat very easily and gives the beef its characteristic marbling. Its strong taste and yellow fat are due to grass-based feeding, which also enable prolonged ageing.

This breed is native to northern Portugal and of the Orense province in Spain. Because of its small size, this breed produces low quantities of milk and beef. Its beef is not much marbled but has a very particular taste, also thanks to the feeding, which contemplates almost only pasture grass. Ageing is essential to tenderise the beef, which comes from adult heads of cattle (2 to 5 years). It’s perfect for grilling.

This White Large breed comes from non-intensive farming. Thanks to the thick strata of body fat, this pork is perfect for the production of our marvellous cold cuts but is also excellent for dining.

This Iberic breed follows two different diets, one based on cereals and legumes (wheat, corn, barley, etc.), the other one acorn-based, raised in the best mountain pastures. An evident sign of quality is the infiltration of fat within the muscle fibres, very high in oleic acid – a nutrient also present in products such as extra-virgin olive oil.