The excellence of Abruzzo meat conquers the pages of Luxury Food & Beverage.
In the April issue of Luxury Food & Beverage, the magazine dedicates an in-depth feature to Centro Carne, defining us as protagonists of an important “evolution of the short supply chain”.
The article analyzes our integrated, zero-mile production model, a process that begins with livestock farming and ends with distribution, blending respect for local traditions with a contemporary industrial vision. In a region like Abruzzo, where meat is a defining characteristic, we have chosen to operate as “meat tailors”: professionals who select and process the raw materials with artisanal care and meticulous attention to detail.
The editorial focuses on the “La Manzetta d’Abruzzo – Naturalmente Buona” project. The brand is celebrated for its ability to offer exceptionally tender and flavorful cuts, thanks to meticulous selection and rigorous respect for animal welfare.
As Professor Carlo Angelo Sgoifo Rossi (University of Milan) emphasized in a technical interview, the secret of our Manzetta lies in the ideal balance between the young age of the head and the right amount of fat, elements that guarantee tender, flavorful, and long-lasting meat.
This publication confirms our mission: to put meat back at the center of the table as an authentic expression of Italian culture, capable of combining transparency, innovation, and gastronomic passion.
(The full article is on page 35)
