A La Carne
Primeiro frigorífico no Brasil especializado em maturação de carne a seco (Dry Aged). Processo único e patenteado, utilização de técnicas específicas para países tropicalizados com tecnologia. Processo 100% artesanal com técnicas inovadoras e criativas na preparação dos Dry Aged, tendo como objetivo elevar o sabor e maciez das nossas carnes. Técnica que inibe a proliferação de bactérias e aumenta a suculência da carne, deixando-a muito mais amanteigada.
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