High Quality Horse Meat
Europe Meat International Srl is the expression of a company that has been operating in the production and marketing of horse meat since 1978, with a deep-rooted and constant conviction: careful and targeted selection of equine meat, attention in the processing phases and the guarantee of a quality product to bring to the table.
A journey that has lasted three generations, and that last year invested in the acquisition of a new reality, present for over thirty years, to implement and complete the production puzzle, inserting in the catalog salami and sfilacci.
Europe Meat International Creations
High Quality Horse Meat
Europe Meat International Srl is the expression of a company that has been operating in the production and marketing of horse meat since 1978, with a deep-rooted and constant conviction: careful and targeted selection of equine meat, attention in the processing phases and the guarantee of a quality product to bring to the table.
A journey that has lasted three generations, and that last year invested in the acquisition of a new reality, present for over thirty years, to implement and complete the production puzzle, inserting in the catalog salami and sfilacci.
Europe Meat International Creations
Bresaola produced with lean equine meat of first choice and worked with all the attention and wisdom of those who know how to combine tradition and flavors. The product is left in the maturing cell for at least 60 days, to reach its optimal ripeness. A pleasure for the palate.
Bresaola produced with lean equine meat of first choice and worked with all the attention and wisdom of those who know how to combine tradition and flavors. The product is left in the maturing cell for at least 60 days, to reach its optimal ripeness. A pleasure for the palate.
Salt, pepper, pork belly and horse meat of excellent quality are the simple but fundamental secrets of the success of this product. Simple and tasty enriches the tables of every day.
Spicy salamella is produced only with selected horse meat, pork bacon in small quantities, minced to medium / fine dough, flavored with salt, quality spices, natural flavors and flavored just enough with red pepper that gives it a spicy taste. Red in color, after flowering and maturing in appropriate environments, it is ready for consumption after about...
From the unmistakable aroma, permeated by the flavors of the Venetian tradition, the salami is an excellent snack to be served with vegetables in pinzimonio or to season the typical dishes of the country tradition.
The donkey salami is produced with lean donkey meat and pork belly minced in medium-fine dough, flavored with salt, quality spices and natural flavors, stuffed into hand-tied casings. During aging, natural white-gray molds give the product a decidedly local appearance.
The horse salamino is produced with fine meats of horse's leg and pork belly in small quantities. The meat is ground to medium dough, flavored only with salt, spices and natural flavors, stuffed into natural casings tied by hand. After flowering it is placed to mature in an appropriate environment.
Salami comes from one of the oldest recipes. It is produced only with the best horse meat and pork belly, in minimal quantities, processed and ground as before, flavored with spices and natural flavors. After the first drying, it is placed in a maturing cell, where it is slowly covered with natural molds of white / gray color that give it its typical...
Pride of place in the bresaola family, produced with first choice lean equine meat, salt, flavorings and spices in brine, dry salting and hand-worked: left to mature without casing. The result of this noble salami in the shape of a violin (as tradition dictates) is a strong and delicate flavor at the same time.
The horse frays are packaged in a modified atmosphere, to maintain and preserve as long as possible the intense flavor and the "smoky" taste of the delicate filaments. The very thin cuts of first choice of adult horse, after a long and skilful treatment, become parade meat that is subsequently placed in a cooling cell for the final passage to the...
The best selected and protein-rich beef, are treated cut into thin slices and left in brine for about 8 days. After this period the slices are steamed, smoked, parades and left to dry. With a delicate and soft taste, they are well suited to all types of palate.
A fresh alternative to sliced ??bresaola: it is in fact the seasoned bresaola and put under vacuum to maintain the right consistency, cut into julienne and packaged in trays in a modified atmosphere. Excellent especially in the summer season in addition to the salad, lean to nutritious, strictly cut by hand.