our philosophy requires us to use only 100% meat from the Italian supply chain, free of antibiotics, respecting the animal and supporting the farmer.
Dried meat in South America and traditional recipes: Charqui, Chalona, Charquican, Chairo, Olluquito with Charqui.
The Incas and the dried meat of the emperors. The Ch’arki
preserving meat without using preservatives, oxygen absorbers or scavengers.
We made our first Pastirma using fat carru ox: an unforgettable experience!
the traditional dried meat of Armenians and Turks, pastirma
dried meat without additives. what are nitrites nitrates and ascorbates and why they are potentially carcinogenic.
the Mongolian tradition of dried meat today: the borts
Genghis Khan and the dried meat of the Mongolian knights: the borts