All la VACA NEGRA brand products are made on the premises, within the farm.

Slaughtering takes place at the municipal slaughterhouse in Cavalese, but the processing is done entirely here.

It starts with the 25-day maturation of the whole animal, after which it is deboned, and cut up. Then the cuts destined to be sold are worked in our workshops until they are packed and sold or sampled.


Malga Aloch

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