MARTINI BOUCHERIE - PIEMONTE UNICA MEAT

MARTINI BOUCHERIE have been delivering excellence in UNICA meat from Piemonte since 1929. The MARTINI shop in the Condamine Market (Monaco) offers retail purchase, and also supplies the best Italian and international restaurants in the region. Based near Cuneo, Marco Martini passionately pursues his family’s tradition by following in the footsteps of his father Michele and his grandfather Tommaso.

80 YEARS OF COMMITMENT AND CONSTANCE
Martini Carni is a butcher born in 1929 in Boves in the Cuneo region.
The company has grown over the past few years thanks to the work of Marco Martini who passionately pursues the family tradition by following in the footsteps of his father Michele and his grandfather Tommaso before him.
For 40 years, we have served some chefs from the best Italian and international restaurants with our excellent product and our personalized service according to customer needs.

100% "UNICA" MEAT
"UNICA" is the meat of 11 to 12 month old calves of the "Fassone" bovine breed. Martini calves are born in Piedmontese stables near Boves, fed with natural products and traditional methods with a specific objective: to obtain tender meat with a delicate taste and a pink color. All this under the direct supervision of Marco Martini, who guarantees control over the entire supply chain.

“SINGLE” BALANCED PLAN
 All livestock are fed exclusively with the highest quality NO GMO certified cereals to ensure a balanced diet for unique meat.
What they eat has been studied with animal dieticians and is a combination of cereals made up of:

- 45% Italian ground corn flakes and Italian crushed barley

- 20% wheat flour and soft wheat

- 18% flake and flax seeds, soy flour

- 15% corn on the cob of ground corn, beet pulp and carob in flakes

- 1% cane molasses

- 0.5% vegetable fats

- 0.2% vitamins and minerals

OUR SECTOR

Over the past 20 years, we have successfully completed complete control of the supply chain, from the stables to the end customer.

Thanks to total quality control and the supply chain, there is no external manipulation on the animal and we can guarantee the cold chain until the meat arrives in the kitchens of chefs who decide to use our service.

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