AUTHORISED PGI CATTLE FARM
Our meat has PGI certification, a prestigious quality mark for fresh Italian beef approved by the European Community with regulation no. 134/1998 and rigorously protected by the “Vitellone Bianco dell’Appennino Centrale” (“Central Apennine White Baby-Beef”) Consortium.
Among the three breeds considered for the certification, its tradition and universally recognised organoleptic qualities make the Chianina the undisputed leader.
A FURTHER MARK OF GUARANTEE
For more than 30 years, the Consorzio Produttori Carne Bovina Pregiata delle Razze Italiane (CCBI, Consortium of Producers of Quality Beef from Italian Breeds) has been promoting and safeguarding the top five Italian breeds of beef cattle: Chianina, Marchigiana, Romagnola, Podolica and Maremmana.
We make use of this voluntary labelling system, specifically approved by the Italian Ministry of Agricultural, Food and Forestry, to guarantee total traceability at all times.
What does “Vitellone Bianco dell’Appennino centrale” mean?
“VITELLONE”:
baby-beef, young animals slaughtered at an age of between 12 and 24 months, to guarantee tender lean meat.
“BIANCO”:
white, the colour of the coat, making the animal very tolerant to the sun’s radiation, typical of the production area.
“DELL’APPENNINO CENTRALE”:
from the Central Apennines, an indication of the place of origin where the white cattle have been bred from time immemorial. For the Chianina, consumers can be sure they are buying a product coming from the Valdichiana.
THE REQUISITES OF THE PGI CERTIFICATION
are set out in strict production specifications regulating:
AGE AND PLACE OF ORIGIN
Male and female yearlings aged between 12 and 24 months, born, raised and slaughtered in the geographical areas of the Apennine backbone of central Italy.
In this specific case, Chianina PGI beef comes exclusively from the famous Valdichiana.
FARMING TECHNIQUES
Grazing is allowed until the end of weaning, with fattening exclusively in open pens and stalls.
DIET
We favour fresh native forage, with the use of supplements kept to a minimum.
For example, animal fats, waste products from the confectionery industry and meat flour are banned.
HANGING
In the case of males, hanging must last at least 4 days for the front quarters and at least 10 days for the back quarters.
We do much more!
LABELLING
Certification both allows and at the same time obliges us to provide information on each specific stage in the production process, greatly supplementing normal meat labelling.
STRICT CONTROLS
Respect for each individual passage in the production specification is guaranteed by constant and scrupulous control by the 3A-PTA body.
TRACEABILITY
The consumer is always able to verify each individual stage in the production process, thanks to an approach based as much on the specification as on our philosophy.
We manage all stages in the animal’s life with expertise, as this is the only way we can be certain of offering our consumers complete control over the origin of our meat.
Chianina beef from Agricola San Giobbe is guaranteed by “Vitellone bianco dell’Appennino Centrale“(“Central Apennine White Baby-Beef”) PGI Certification and voluntary labelling deriving from membership of the CCBI. Every effort is lavished and every aid is employed to ensure that our beef is fully controlled and totally traceable. The entire production process is characterised by total transparency: birth and growth, possible movements and the slaughtering, processing and packing establishments are among the abundant information provided in simple forms available for public consultation.
Obligatory ear tagging: a first indication of quality.
Bovine passport, digital since 1 May 2015
PGI mark branded on each of the 18 principle cuts.
Control document displayed obligatorily in each authorised sales outlet: keep your eyes open!