Semi-wild breeding in the Limousin region
Enzo Sisto 6 november 2018
We have been visiting our virtuous breeders from the Limousin region in France. Images of peace and symbiosis with an uncontaminated nature, far from noise and industries, have accompanied us on our tour.
In particular, we experienced a moment of culture at the "Polo de Lanaud". Since 1991, limousin cattle have been selected at this research station to respond better to growth and health outcomes in the living conditions of this region.
All this has given results also in the fight against antibiotics. A genetically healthy animal, free in the grasslands, has a quiet and prosperous life. We can find all this in the quality of our meats. HUMAN TRY this our motto.
If you want to know more about Lanaud visit: https://www.limousine.org/le-pole-de-lanaud.html
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Vacuum Cooking at Low Temperatures
Enzo Sisto 29 november 2021
In the Netherlands there is a line of low temperature vacuum-packed vegetable products.
Under the Smoke & BBQ brand, smoked beets, corn cobs, cauliflower and more are masterfully prepared with this technique.
A good piece of meat or fish on the BBQ should always be accompanied by vegetables.
But why choose for low-temperature vacuum-cooked vegetables?
SIAL INNOVATION AWARD 2018
Enzo Sisto 23 september 2018
Veal Creations & Foodstage “The most innovative stand” on SIAL Paris 2018 with 5 nominations for the SIAL Innovation Awards 2018 – veal and beef.
