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- Cuts, Pork cuts
Cod. 005022
The Bologna Pork Loin is an anatomical cut obtained from the pig’s back, deboned and trimmed according to the traditional “Bolognese-style” processing standard.
It is presented without ribs, with a uniform muscle cover and a regular section, ideal for preparing roasts, cooked cold cuts, artisanal mortadella, porchetta, or whole-slice cuts.
Sourced from selected Italian or EU pigs, the cut is expertly trimmed to ensure consistent sizing and the absence of residual cartilage, offering excellent performance for tying and cooking.
The Bologna Loin is a professional cut, essential for those working in the artisan processing of pork.
From modern porchetta to ready-to-slice roasts and premium mortadella, this cut delivers yield, precision, and quality in every stage of processing.Also perfect for delicatessens and large-scale retail chains (GDO) seeking fresh products for cooking or pre-slicing, packaged in skin, ATM, or vacuum-sealed formats.
- Cuts, Pork cuts
Cod. 005021
The Pork Neck Loin is a highly valued cut of meat taken from the upper part of the pig’s neck, known for its balanced marbling of fat and muscle. This characteristic makes the meat especially tender, juicy, and full of flavor — perfect for satisfying the most discerning palates.Thanks to the careful selection of pigs raised with respect for animal welfare and quality standards, the Pork Neck Loin from Centro Carne represents the ideal choice for those seeking a genuine and versatile product.Usage Tips
Tender and flavorful roasts, thanks to slow cooking that enhances the meat’s softnessTraditional cured meat preparations such as lonzino and coppa, where the quality of the raw material makes all the difference.Pan or oven cooking to preserve the integrity of the natural flavor
- Cuts, Pork cuts
Cod. 005023
The Venezia cut or rack with bone is the part of the pig consisting of the bone-in loin (Bologna cut) including the rib section. Its weight typically ranges from 10 to 15 kilograms.
- Cuts, Pork cuts
Cod. 005020
The Padova LoinThe Padova Pork Loin is a complete and structured cut, obtained from the traditional portioning of the pork carcass according to the Venetian “Padova” standard.
It includes, in a single block, three fundamental anatomical sections:
➤ Bologna Loin (loin with bone)
➤ Neck with bone (dorsal cervical muscle)
➤ Full Rib Section (ventral part of the rack)It is an ideal cut for:
1) Deboning for Artisan Cured Meats: Excellent for producing aged loin, coppa, marinated ribs, or salted pork loin. The fat cap and bone ensure the ideal aroma and structure for curing. 2) Whole or Portioned Cooking: Can be cut into chops, roasts, oven-baked loins, or grill racks. Perfect for BBQ, slow roasting, or low-temperature cooking, thanks to its balanced fat content and connective tissue.
3) Industrial Processing:
The yield of lean and semi-fat meat makes it suitable for fresh cuts, pre-cooked portions, or cooked deli meats.This configuration makes it a high-yield, versatile cut, ideal for artisanal processing, counter portioning, or use in charcuterie production. At Centro Carne S.r.l., the Padova Loin is selected and trimmed according to precise standards, using heavy Italian pigs from a fully controlled supply chain.
➤ Full Rib Section (ventral part of the rack)It is an ideal cut for:
1) Deboning for Artisan Cured Meats: Excellent for producing aged loin, coppa, marinated ribs, or salted pork loin. The fat cap and bone ensure the ideal aroma and structure for curing. 2) Whole or Portioned Cooking: Can be cut into chops, roasts, oven-baked loins, or grill racks. Perfect for BBQ, slow roasting, or low-temperature cooking, thanks to its balanced fat content and connective tissue.
3) Industrial Processing:
The yield of lean and semi-fat meat makes it suitable for fresh cuts, pre-cooked portions, or cooked deli meats.This configuration makes it a high-yield, versatile cut, ideal for artisanal processing, counter portioning, or use in charcuterie production. At Centro Carne S.r.l., the Padova Loin is selected and trimmed according to precise standards, using heavy Italian pigs from a fully controlled supply chain.
- Pork cuts
Cod. 05013
The fresh pork half carcass is obtained by the longitudinal sectioning of the whole pig carcass, sourced from carefully selected slaughtered animals, with standardized sizes and trimming.
It is intended for cutting plants, artisanal or industrial cured meat producers, butcher shops, and processing companies that require consistently high-quality fresh meat for primary cuts or traditional cured meats.
The half carcasses supplied by Centro Carne come from Italian or EU pigs, slaughtered and processed according to strict standards: no fractures, proper fat coverage, and uniform conformation — perfect for all deboning and processing lines.
The half carcasses supplied by Centro Carne come from Italian or EU pigs, slaughtered and processed according to strict standards: no fractures, proper fat coverage, and uniform conformation — perfect for all deboning and processing lines.
- Beef cuts, Offal cuts
The Beef Skirt, also known as Hanging Tender, is an anatomical cut obtained from the internal thoracic diaphragm muscle (musculus costophrenicus). It consists of long, thin fibers with moderate marbling and a tender, flavorful texture, making it ideal for quick-cooking preparations such as grilling or pan-searing.It is a technical cut, increasingly in demand in professional food service for its yield, cost-effectiveness, and aromatic intensity. Widely used in international cuisines (fajitas, asado, yakiniku, stir-fry), it is also featured in specialty butcher shops and steakhouse restaurants.
- Beef cuts, Offal cuts
Bold Flavor and Distinct Texture – Ideal for BBQ, Steakhouses, and Tex-Mex Cuisine
The Thin Skirt, also known by its English term Flap Steak, is a technical cut derived from the lower abdominal muscle of adult beef, adjacent to the flank (obliquus abdominis externus). It is distinguished by its long, visible grain, high juiciness, and deep meaty flavor, which are especially enhanced by high-temperature direct cooking.This meat, highly appreciated in Argentine, American, and Asian cuisines, is perfectly suited for:charcoal grilling,short marinades,street food recipes such as tacos, fajitas, stir-fry, and skewers
- Beef cuts, Cuts, Offal cuts
Cod. 110042
Adult Beef TongueAdult beef tongue is a prized cut in Italian culinary tradition, valued for its tender texture and rich, full flavor.
A cut ideal for dishes such as bollito misto, warm salads, or gourmet preparations, the tongue is processed fresh, carefully cleaned, and vacuum-packed to ensure maximum freshness.Preparation Tips
Boiled: Cook slowly for 2–3 hours with aromatic herbs (bay leaf, celery, carrot), then let it cool in its broth.Cold Sliced: Excellent for rustic appetizers or summer dishes, served with green sauce (salsa verde) or extra virgin olive oil with lemon.Gourmet Use: It can be grilled, glazed, or used in high-end gourmet sandwiches.
- Beef cuts, Cuts, Offal cuts
The oxtail from adult beef is an anatomical cut obtained from the terminal portion of the animal’s vertebral column.
It is a highly connective product, composed mainly of bone, cartilage, and muscle tissue, particularly suitable for long, slow, low-temperature cooking.Thanks to its natural content of collagen and gelatin, beef oxtail is widely used in the preparation of rich broths, stews, soups, and traditional dishes such as coda alla vaccinara.The product is available whole or sectioned, vacuum-packed, fresh or frozen (-18°C), according to the needs of food service, large-scale distribution, or food processing.The meat comes from adult cattle slaughtered in compliance with EU regulations, fully traceable throughout the supply chain. Processing is carried out in accordance with HACCP hygiene and safety standards.Ideal for professional use in the restaurant, gastronomy, or industrial sectors.
Available with customized labeling, ready for sale or direct use in the kitchen.
It is a highly connective product, composed mainly of bone, cartilage, and muscle tissue, particularly suitable for long, slow, low-temperature cooking.Thanks to its natural content of collagen and gelatin, beef oxtail is widely used in the preparation of rich broths, stews, soups, and traditional dishes such as coda alla vaccinara.The product is available whole or sectioned, vacuum-packed, fresh or frozen (-18°C), according to the needs of food service, large-scale distribution, or food processing.The meat comes from adult cattle slaughtered in compliance with EU regulations, fully traceable throughout the supply chain. Processing is carried out in accordance with HACCP hygiene and safety standards.Ideal for professional use in the restaurant, gastronomy, or industrial sectors.
Available with customized labeling, ready for sale or direct use in the kitchen.
- Beef cuts, Offal cuts
The trimmed PAD beef topside from adult cattle is the ideal choice for those seeking a lean, high-quality hindquarter cut—perfectly trimmed, cleaned, and ready for immediate use in butchery, food service, and meat processing.
Centro Carne selects only certified adult cattle, processed in controlled environments with full traceability and refrigerated logistics, ensuring consistent quality and food safety.
Centro Carne selects only certified adult cattle, processed in controlled environments with full traceability and refrigerated logistics, ensuring consistent quality and food safety.