Aged bone-in meat selection

An excellence of Italian tradition, born from the crossbreeding of selected cattle breeds and raised at the foot of the Abruzzo Apennines. A diet based on local fodder and cereals, combined with respect for natural growth rhythms and animal welfare, gives the meat a fine marbling, extraordinarily tender texture and rich flavour. A perfect balance of aromatic intensity, succulence and elegance, ideal for bringing out the best in charcoal grilling.

Prussian Heifer does not identify a cattle breed, but a prestigious selection of heifers raised in the Masuria region, in north-eastern Poland, a territory belonging to the former East Prussia. The animals grow in wide pastures following a natural diet based on grass, hay and cereals, enriched in the final stage of rearing with sugar beet, which gives the meat a distinctive sweet note and promotes perfect caramelisation during charcoal grilling. The rich marbling guarantees extraordinary juiciness, a very tender texture and an intense yet elegant flavour, making it one of the most highly prized meats among connoisseurs.

Originating from the county of Ayr, in south-west Scotland (but reared in various parts of Europe), the Ayrshire breed is considered by many enthusiasts to be the European Wagyu thanks to its extraordinary natural marbling. Raised in a harsh climate and on wide pastures, it slowly develops a high level of intramuscular fat infiltration, which gives the meat exceptional tenderness and unique juiciness. A diet based on grass, forage and selected grains enhances a rich and balanced aromatic profile, with delicate buttery notes and a lingering flavour that make it ideal for grilling over embers. An elegant, intense and surprisingly tender meat, capable of winning over even the most discerning palates.

Originally from the county of Herefordshire in England, the Hereford breed has found in Ireland one of the ideal environments in which to express its qualities to the full. The animals are raised predominantly at pasture, feeding on fresh grass for much of the year thanks to the island's mild, rainy climate, which encourages rich, lush meadows. This natural diet gives the meat balanced marbling, extraordinary tenderness and an intense yet delicate flavour, with subtle grassy notes and a pleasant juiciness. An authentic meat, appreciated worldwide for its consistent quality and excellent performance over the grill.

A symbol of Italian livestock farming, the Marchigiana originated in the hills of the Marche from the ancient cross between the Podolico cattle and large eastern cattle, refined over time until it became one of the country’s most prized beef breeds. Recognised as an independent breed since 1932, it is valued for its extraordinary hardiness and natural aptitude for grazing. Raised mainly outdoors during the warmer months, it produces lean yet surprisingly tender meat, with balanced marbling, an intense flavour and a delicate mineral note. Thanks to the high ratio between muscle mass and fat, it offers a perfect balance of savouriness, succulence and digestibility, expressing at its best the Italian tradition of quality meat.

Originally from the Simme Valley in Switzerland and bred for generations in the Bavarian highlands, Bavarian Simmental is one of Europe’s most highly regarded cattle breeds for the quality of its meat. The animals grow up in an environment rich in pasture and natural fodder, developing a balanced marbling that gives the meat extraordinary tenderness and a rich juiciness. Its deep red colour, fine grain and rich flavour, with delicate notes of butter and dried fruit, make it an ideal choice for anyone looking for an elegant, flavoursome steak, perfectly enhanced by grilling over embers.

A selection of horse meat from the pastures of Lithuania, characterised by extraordinary tenderness and an elegant, delicately sweet flavour. Lean, rich in iron and naturally tasty, it is grilled over embers to enhance its juiciness and unique qualities.

Donkey meat raised in Spain is a rare speciality, appreciated for its bold character and the quality of traditional farming. The animals grow slowly and are reared with particular attention to welfare and diet, factors that help produce meat with an intense yet balanced flavour.
From an organoleptic point of view, it has a dark red colour, a fine grain and a very lean structure. The flavour is more pronounced than beef but less gamey than some game meats, with light mineral notes and a natural sweetness.
Over charcoal embers, donkey meat shows its best qualities. Cooking at high temperature creates an aromatic crust that keeps the juices inside, while the charcoal aroma enhances the complexity of the meat without overpowering its flavour. Being very lean, it requires careful cooking, preferably rare or medium, to preserve tenderness and juiciness.

Reared among the unspoilt pastures of Val Pusteria, in the heart of South Tyrol, this premium beef selection benefits from an ideal Alpine environment and a natural diet based on mountain herbs, hay and local fodder. Slow growth and constant movement on the pastures give the meat a fine grain, extraordinary juiciness and an intense flavour, enriched with delicate aromatic notes that evoke its place of origin. Tender, balanced and full of character, it is a meat that expresses all the authenticity of Alpine tradition and reaches its fullest expression when grilled over embers.