Represent the first step in the chain. Their task is to produce fertilized eggs. For this reason, males and females are bred together respecting the normal physiological needs. Reproduction is totally natural and the collection and selection of eggs is performed manually by the farmer.

These valuable animals are bred in suitable structures to satisfy their needs and are provided with selected soy and cereal-based feed with added minerals and vitamins.
This is the place dedicated to the treatment of the eggs which will hatch into chicks. It consists of egg incubation and hatching chambers and various areas where the numerous operations are carried out before and after hatching.
The poultry feed system prepares the feed to ensure the right amount of nutrients for the healthy development of the animals.

The vegetable feeds are made from organic raw materials, non-GMOs, and without the use of chemicals. The nutritionists do not just study the most appropriate diets, but implement a systematic control of the food produce such as soy, corn and wheat.
Breeding is designed to meet the requirements of animal welfare by ensuring a suitable temperature, and that food and water are always available, with open spaces where the animals can roam freely. The animals, which are reared for a total of 81 days, spend one third of their lives outdoors.
The following farming practices are strictly regulated:
The density of the animals cannot exceed 10 birds per square metre of surface area
At least 8 hours of darkness a day must be guaranteed
An organic farm does not allow the presence of traditionally reared chickens
The hygiene standards of the environment and of the workers, the observance of climatic conditions, the holding times of the animals, the ordered and well-managed sequence of the processing operations are all crucial for the protection of consumers’ health.

The entire production chain is divided into batches, with the farming and numerous processing operations being kept separate.  Also having different production lines makes it possible to identify product traceability. The weight of tradition dictates that the processes are performed manually. Each product is prepared by the operators with extreme care and attention.

Packaging is performed using advanced techniques, which improve the organoleptic and hygiene-sanitation characteristics. At this point the end product is delivered to the various sales outlets using refrigerated trucks,  which are constantly monitored.

Thanks to Fileni