Our calves are born in the time between mid April and mid June. Afterwards they spend the whole Summer on the beautiful grazing land, enjoying the fresh mountain air. Since the grass also contains a considerable amount of alp herbs, the veal is of a very special quality.

Later on, they are butchered in a stressless way in Vicosoprano at the butcher R. Chiesa. The meat is then processed further and packed in portions. 

We sell the mouthwatering Vitellone-Meat in a mixed package starting from an amount of 10kg for a price of 27 Fr./kg to private persons and hotels.