The 4th generation of the Masoni family is working today in Viareggio and Lido di Camaiore and Pisa. From manufacturers of milk and its derivatives, to experts in salting and butchering.

Through the various generations, the attention towards quality and traditional techniques have been handed on from father to son , together with the "secrets" related to the preparation of high quality products.

The main “secret” are meats of high quality, especially regarding the  breed and type of rearing.

Chianina, Piemontese, Blue Belga, Garronese, Blonde D’Aquitaine,  for beef, Cinta Senese for pork, bred in the wild state, or to pasture.

Our salt list, Sicilia, Atlantico, Cipro and an uncommonly wide range of herbs : parsley, sage, rosemary, fresh fennel, bay leaves, juniper, biologic garlic  are necessary for enhancing and for giving that unique  flavour to all our products.

STAFF - BUTCHER MASONI