Sustainable meat and cold cuts, who are the producers

Synthetic meat or consumption of insects to replace animal protein. What is the future for the meat industry in Italy?

Meat consumption is set to increase by 75% *by 2050 and this is due to fast-growing markets such as China and Brazil. While intensive livestock farming is considered unethical due to the quality of life of animals and the increased risk of spreading diseases, the traceability of raw materials, in this case animals, is a very important tool for consumer choices

Meat and sustainability, it’s possible!

Yes, because when choosing their food basket, consumers are increasingly attentive to values such as the environmental sustainability of companies. Here are some examples of food brands, particularly in the meat and charcuterie sector, that are dedicating their efforts in this direction:

Antibiotic free meat and cold cuts Lenti

The historical Piedmontese brand Lenti, now part of the Amadori group, has been producing sliced, roasted and precooked meats for over 80 years. For several years, it has adhered to the manifesto of the Istituto Valori Salumi Italiani and has decided to integrate feed, breeding farms, slaughterhouses and its own laboratories into the certified supply chain. It is also in the process of defining antibiotic-free chicken and turkey based products, following the policy of eliminating antibiotics for the entire life cycle of poultry.

Info

www.lenti.it

Salumificio Pedrazzoli the good pig

A family-run company in the province of Mantua, they still use traditional methods in producing sausages using natural casings, hand processing and no preservatives. In fact, they were organic pioneers with the Primavera line of products created over 20 years ago. Moreover, in 2016 they were awarded the Good Pig prize for their very low animal-soil ratio, which safeguards the natural needs of the animal and the environment.

Info

www.salumificiopedrazzoli.it

Citterio more and more green

A historic cold cuts company in Lombardy, Citterio has been focusing increasingly on innovation and sustainability in recent years. Last year, 2022, it invested more than 6% of the entire turnover generated in this direction. Furthermore, in 2021 it launched Green, a line of products in ecopack trays, cutting the use of plastic by more than 60%. In addition, it has been collaborating with the Banco Alimentare Lombardia for about twenty years, offering food for the most deprived.

Info

www.citterio.com

Fumagalli: the pioneers of the supply chain

Brianzoli doc, the Fumagalli have been among the pioneers of the supply chain method by directly controlling all production phases since the 1990s. They have eliminated sow mutilation and introduced straw bedding in the herds. In October, they presented the Integrated Report 2022, which contains the objectives of the sustainability plan. Among the achievements are the start-up of photovoltaic plants on the Nerviano site, the significant decrease in CO2 emissions and the use of PET packaging

Info

www.fumagalli.salumi.it

Regenerative breeding on the outskirts of Rome: La Argentina

Mariana Donnola and Alessandro Grilli are an Italian couple who emigrated abroad but returned to the motherland and managed to realise their dream. In 2014, they obtained state-owned land in the countryside of the Veio park after winning a call for bids from the Lazio region. Over the next three years they regenerated the land with organic matter. In 2019 they introduced Aberdeen Angus cows and poultry which are reared using Voisin’s Rational Grazing technique. The method consists of rotating the herd at high intensity (every 3 days) so that the animals always graze the most nutritious grass. The end result is a darker but very nutritious meat with a healthy ratio of Omega 3 and Omega 6.

Info

www.la-argentina.it

Casa Serra is grass fed

A corner of paradise in the Asti hills, four types of cows are bred at Casa Serra: Piemontese, Highlander, Blonde d’Aquitaine and Varzese. The latter is an endangered breed that was once widespread in the Po Valley. The cattle are reared using a grass fed method, i.e. they remain on pasture throughout their life cycle and eat only grass and hay. Casa Serra is a family business, now in its fifth generation with Vittorio. In addition to the cattle farm, there is also a bistro and an eco resort to spend delightful weekends.

Info

www.casaserra.it

*According to a report by Chatham House, a British NGO,