Butcheries and Salumerias

Butchers and salumerias are two distinct yet closely connected sectors within the food industry.

The former primarily deals with the butchering of animals and the production of fresh meat cuts. After butchering, the meat is divided into portions (cuts) and packaged for sale to retailers or directly to end consumers. Butchers may also prepare meat-based products such as hamburgers, meatballs, and rolls.

Salumerias, on the other hand, specialize in transforming meat into salted and seasoned products such as hams, bacon, coppa, speck, and more. Processing these products requires careful attention to seasoning, preservation, and the selection of ingredients such as salt, pepper, and spices.

Both sectors require a strong focus on product quality and food safety, often necessitating the adoption of advanced quality control systems and specific certifications.

At Lonatini, we play a fundamental role in this sector because our hooks are used to suspend meat during the processing, from butchering to maturation. Our stainless steel hooks are resilient and durable, and the steel they are typically made of is a hygienic material that does not react with the meat or alter its taste or quality..

Choosing the right hooks is crucial to ensuring food safety and the quality of the final product. Hygiene standards require that hooks be easy to clean and disinfect, thus preventing bacterial contamination and ensuring maximum hygiene in meat processing.