Our fillet is a very high quality product, selected from among calves carefully bred by small local farmers in the province of Cremona.

Our meat is controlled along the entire production chain, from the birth of the calf, all throughout its growth and finally the butchering, which we do ourselves. Before being served, our meat is left to hang for at least 30 days. This process enables its tenderising thanks to the release of muscle fibres, the loss of water and the acquisition of flavour and taste.


The best strength is no doubt the tenderness and taste, the result of a controlled and natural diet, the flavour acquired during hanging and finally the extreme naturalness of the finished product thanks to the attention afforded to monitoring the entire production chain.