Quality,
Animal welfare,
Controlled supply chain.
About
Gruppo Loma

Three generations of experience in selecting and marketing meat.

Today Gruppo Loma is a solid, steadily growing company in the meat distribution sector. Thanks to our collaboration with livestock farmers and food technologists, and to a controlled supply chain that runs from the farm to processing at our Casoria platform, we guarantee consistent quality, safety and authentic flavour.

In recent years the company has strengthened its presence on the market.

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Our
Quality Standard

Gruppo Loma guarantees safe products that comply with contractual specifications and legal requirements, with an IFS Food Standard Higher Level rating. Thanks to its membership of consortia for meat of certified origin, the Group always offers first-choice meat bearing the IGP (PGI) and CO.AL.VI. marks.

Production Process
1.Selection and Monitoring

The meat, sourced mainly from selected Italian farmers who adhere exclusively to the “EPICA production specification”, is inspected and slaughtered at third-party facilities in full compliance with the provisions of the National Animal Welfare Plan.

All documentation arriving at the slaughterhouse is entered into a database (BDO) from which the product’s traceability information can be retrieved.

2.Transfer
After slaughter, the carcasses are transferred in dedicated refrigerated vehicles, at a controlled temperature between 0 and +4 °C, to the Casoria platform, where they are stored in dedicated cold rooms connected to a computerised temperature monitoring, alarm and control system.
3.Processing
Only after resting for 24 hours in the cold room at a controlled temperature between 0 and +4 °C can the carcasses be moved to the processing departments, according to a precise schedule drawn up by the warehouse, production and sales managers.
4.Packaging and labelling

We mainly use three packaging methods: modified atmosphere packaging (MAP), skin packaging and vacuum packaging.

  • In skin packaging, a special film adheres completely to the tray and to the product like a skin, creating an anaerobic condition (absence of oxygen) that prevents the growth of harmful bacteria. In this case the shelf life increases to around 15 days.
  • In vacuum packaging (“sottovuoto”, SV) neither a tray nor film is used: the only material in contact with the food is a special bag from which up to 99% of the air is extracted before it is heat-sealed. With this packaging method, using latest-generation machinery, a shelf life of 28 days is guaranteed.
5.Quality standards
At every stage of processing, deboning and packaging, our staff use state-of-the-art equipment in full compliance with all health and hygiene regulations. Manual work is carried out by highly specialised personnel, to the highest standards of workmanship and in keeping with the oldest traditions of master butchers.
1.Selection and Monitoring
The meat, sourced mainly from selected Italian farmers who adhere exclusively to the
2.Transfer
After slaughter, the carcasses are transferred in dedicated refrigerated vehicles …
3.Processing
The meat, sourced mainly from selected Italian farmers who adhere exclusively to the
4.Packaging and labelling
We mainly use three packaging methods: modified atmosphere packaging …
5.Quality standards
The meat, sourced mainly from selected Italian farmers who adhere exclusively to the
Our Meats

Quality, control and selection
to offer only the best.

Enter
Discover our Cuts
BEEF CUTS
PORK CUTS
Our Certifications
The IFS (International Food Standard) is designed to support the effective selection of food suppliers for large-scale retail private labels, based on their ability to supply safe products that comply with contractual specifications and legal requirements. It is a recognised model both in Europe and in the rest of the world. It is one of the food safety standards recognised by the Global Food Safety Initiative (GFSI), an international initiative whose main purpose is to strengthen and promote food safety throughout the supply chain.Gruppo Loma guarantees safe products that comply with contractual specifications and legal requirements, with an IFS Food Standard Higher Level rating. Thanks to its membership of consortia for meat of certified origin, the Group always offers first-choice meat bearing the CCBI, IGP (PGI) and CO.AL.VI. marks.
IGP
IGP stands for “Indicazione Geografica Protetta” (Protected Geographical Indication, PGI) and is one of the two schemes the European Union uses to recognise and protect quality agri-food products whose characteristics are closely linked to, and dependent on, the history and the typical area of origin and production.
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COALVI
Coalvi, the Consortium for the Protection of the Piedmontese Breed, was the first body in Italy to develop a voluntary labelling specification designed exclusively for the Piedmontese breed, approved by the Italian Ministry of Agricultural Policies (IT007ET). Active since 1984 and already a quality mark under the Ministerial Decree of 1 March 1988, Coalvi – with 1,500 farms and 250 butcher’s shops – certifies 20,000 cattle every year, whose meat reaches the table not only with a guarantee of origin but also with a promise of high quality.
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Consorzio di Tutela Vitellone Bianco dell’Appennino Centrale
The Consorzio di Tutela Vitellone Bianco dell’Appennino Centrale IGP (the consortium protecting the “White Young Bull of the Central Apennines” PGI) was established on 12 February 2003 and officially recognised by the Italian Ministry of Agricultural, Food and Forestry Policies on 29 March 2004 by Ministerial Decree no. 62187/04.
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DMVPA of the University of Naples Federico II
For Gruppo Loma it is of fundamental importance to guarantee a high level of consumer protection and fully informed purchasing choices. For this reason the group has signed an agreement with the Department of Veterinary Medicine and Animal Production of the University of Naples Federico II (DMVPA) for the assessment of the nutritional values shown on labels,
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IFS

Cutting and processing of beef and pork, with preparation of fresh anatomical cuts, available both loose and vacuum-packed in plastic film.

Processing of beef and pork into slices and other consumer-ready cuts. Production of hamburgers by mincing, mixing and forming, as well as the preparation and stuffing of fresh or frozen sausages.

Products can be packed under vacuum (skin) or in a protective atmosphere, in plastic or paper trays with a protective plastic film.

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For information call us on +39 081 736 77 50 or write to us using our contact form.