Work processes

The fresh thighs are carefully selected: over the years we have chosen certified suppliers from both Italy and other EU countries.

Each step and operation, from salting to seasoning, is then conducted using procedures and techniques defined and improved thanks to over 30 years’ experience.

The production cycle is constantly monitored using the HACCP system (Hazard Analysis Critical Control Point).

The work process takes place in accordance with cutting-edge systems and technologies.