The term “food chain” was defined in the late 1960s by the French agronomist Louis Malassis:
the chain refers to the itinerary followed by a product within the agriculture and food system. It includes the agents or players (companies and administrations) and operations (production, distribution, financing) that are part of the preparation or transfer of the product up to its final stage of use, the term also includes the adjustment mechanisms of the flow factors and products along the chain and in its final stage.
1 The first phase of the chain. Our livestock is raised on modern and comfortable farms, following the most recent cattle-raising techniques, in full respect of current norms and food certifications. Apart from a comfortable environment, more than ten daily controls guarantee that the livestock is born and raised in a healthy way.
2 The second part of the chain. In a completely sterilized environment and in full respect of legal norms, the animals are slaughtered and butchered. This phase combines technical expertise, the result of over fifty years’ experience in animal slaughter, and the most up-to-date technology in the sector.
3 In the third stage of the chain the sectioned meat is taken to the transformation plants. Transport takes place in full respect of the norms regarding the temperature of the cold chain. During the various phases of meat preparation, (boning, portioning and packaging ), controls and inspections regarding hygiene, temperature and quality are repeatedly carried out.
4 The fourth step is the final stage of the chain. The top quality meat is now ready to be put onto the market. The meat is distributed across the whole of Sicily (wholesalers, large supermarket chains, butchers’, restaurants and catering), and above all, to northern European countries, in particular France and Holland.