A Quality Supply Chain

The meat, from selected Italian farmers who adhere to the “Gruppo Loma Specification”, is inspected and slaughtered in compliance with animal welfare regulations. Every stage is tracked through a dedicated computerised system.

After slaughter, the carcasses are transported and stored at a controlled temperature (0/+4 °C) at the Casoria platform, in constantly monitored cold rooms.

The subsequent stages of processing, deboning and packaging are carried out with modern equipment and specialised staff, in full compliance with health and hygiene regulations and with artisan tradition.

Microbiological checks and periodic analyses of products, equipment and processes are entrusted to accredited laboratories and to the Istituto Zooprofilattico Sperimentale (Experimental Zooprophylactic Institute) of Portici.

Our Process
Selection and Monitoring

The meat, sourced mainly from selected Italian farmers who adhere exclusively to the “Gruppo Loma 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.

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.
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.
Packaging
and labelling

We mainly use three packaging methods: packaging on dedicated processing lines, 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.
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.