Buffalo Meat

FARMING AND DRY-AGING

• The animals live in a semi-wild state in our pastures around Capalbio and are fed mainly with natural forage produced on our farm.
• Dry-aging lasts for at least 15 days, depending on the size and weight of the animal, to ensure the tenderness of the meat.

The result is tender and exquisite meat.

WHY CHOOSE BUFFALO MEAT?

Buffalo meat is an excellent alternative to both red and white meats.
Its flavor is not very different from beef—just slightly sweeter—but it has unique characteristics, especially for those seeking a balanced and healthy diet.

• Low fat content (mainly unsaturated fats)
• Less cholesterol than beef, chicken, and farmed fish
• Rich in protein, iron, and minerals
• A natural source of B-group vitamins (especially B6 and B12)

WHY IS IT HARD TO FIND?

Buffalo meat tends to change color after a few days (4–5) due to its low vitamin E (antioxidant) content, taking on a purplish/brown hue.

This aesthetic characteristic has limited its commercial spread, despite its excellent nutritional qualities.

Maremma Veal

FARMING AND DRY-AGING

• Our farm includes 80 Maremma cows that live in the wild in the pastures around Capalbio. The animals feed exclusively on natural forage produced in our fields.
• Dry-aging lasts at least 7 days, varying according to the size and weight of the animal, to ensure tender and flavorful meat.

The result is 100% natural, tender, and exquisite meat.

SLOW FOOD PRESIDIUM

We are part of the Slow Food® Presidium for the Maremma cattle breed, a project that promotes:

• Good: flavorful red meat, low in saturated fats and rich in omega-3.
• Clean: wild grazing, often in protected areas, with minimal environmental impact and promotion of biodiversity.
• Fair: support for rural communities and traditional professions such as the butteri, with transparency in the supply chain and a strong connection to the territory.