Our product integrates the entire value chain. From our farm to our natural cecina dryer, through the cutting room, and of course our restaurant, which is the best research center, where we try all the cuts, confirm our intuitions and learn more about our work every day. Our house is open.
Within the protocols of prerequisites and mandatory APPC, we follow a scrupulous traceability system, to the point that our batching system is individual, so that each animal, each ear tag, is a batch, dragging this information to the end. We are now immersed in the preparation of the BRC and IFS certification system. And we have SAE to export to countries that are already open to beef.
Respect for the past, obsession with the product and a long wait make the Whimsy a true story.