Beef, lamb and goat are essential ingredients of the MEDITERRANEAN DIET, considered one of the healthiest diets in the world.

These meats are very versatile, offering multiple gastronomical possibilities. The wide array of organoleptic qualities and the variety of flavors and textures of each cut of meat range from the tender, juicy and easily digestible meat typical of veal and yearling calves and suckling and light lamb, which is pink in color and low in fat, to the red and flavorful meat from adult bovine and mutton. We are also witnessing the increased popularity of aged meat, as well as the inclusion of bones and offal in both fine dining and traditional dishes.

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