The Masserie Piano and Stagionello: when technology and tradition transform meat

The Masserie Piano And Stagionello: When Technology And Tradition Transform Meat.

In the heart of the Italian countryside, among lush hills and valleys, the company Le Masserie Piano (LINK) stands out for its innovative approach to agriculture and breeding. Guiding us through this experience is Lorenzo Piano, the third generation of the family, who shows us how tradition and innovation can coexist harmoniously. “Our goal is to produce quality, organic and sustainable food, respecting both the land and the animals,” Lorenzo tells us, as he leads us into the synergistic garden, a bio-intensive garden where no tractors or herbicides are used. The grass grows among the permanent pallets, while natural fertilizers such as humus produced with Californian worms enrich the soil, ensuring a continuous and environmentally friendly cultivation cycle. This focus on sustainability also extends to animal welfare. “Adequate space and proper nutrition are essential: animals must be able to express their natural behavior,” explains Lorenzo. The hens, for example, fed with grain of their own production and vegetable waste, produce manure that fertilizes the vegetable garden, thus closing a virtuous cycle between cultivation and breeding.

But the real innovative heart of the Masserie Piano is found in the processing laboratory, where tradition and technology meet to enhance each cut of meat. This is where the partnership with Stagionello® (LINK) comes into play, with its Stagionello® Meat Curing Device  (also known as Maturmeat), protagonist of the MOSAIC project. “The project was born five years ago, together with Dr. Alessandro Cuomo, to develop a prototype tailored to our needs. With this technology we can mature meat from cattle and pigs, even animals at the end of their careers, obtaining a superior quality, soft and tasty product,” explains Lorenzo. The studies and tests conducted in collaboration with the Federico II University of Naples have made it possible to calibrate each phase based on nutritional and molecular analyses, ensuring constant quality and complete enhancement of the animal. “With the Stagionello Meat Curing Device, our staff can set customized climatic recipes for each cut of meat, controlling the entire process even remotely thanks to interconnected systems. It is a technology that is simple to use, but extremely effective for raising the quality of the final product,” concludes Lorenzo.

The cabinets and cells for aerobic maturation of Stagionello® are equipped with a pH-metry system. This ensures that the pH of the meat meets the most stringent food safety standards. The aerobic maturation process  can vary from a minimum of 30 days up to 12 months, ensuring precise and safe control. Each machine is designed with materials that comply with hygienic-sanitary standards, to ensure maximum hygiene. Exclusive technologies such as the Fumotic® system for moisture management, weight loss and flavored smoking, are integrated with the ventilation system, which prevents the onset of mold and bad odors by optimizing the thermodynamic flow.  In addition, the UV Climacure system reduces the bacterial load in the air, ensuring a perfect ripening environment. Thanks to the Cleaning in Place (C.I.P.), the automatic washing, sanitizing and drying system of the microclimatic chamber, the cleaning of the device can be carried out with a few simple steps, optimizing time and preventing bacterial contamination. The H.A.C.C.P. It is a fundamental tool that allows the constant recording of parameters in compliance with current food safety legislation.

The experience of Le Masserie Piano demonstrates how the combination of short supply chain, closed cycle and advanced technologies can bring Italian meat to an unprecedented level of excellence. Each phase of the process is designed to respect the environment, animals and consumers, opening up new perspectives for sustainable agri-food.

To find out how the technology of the Stagionello® Meat Curing Device is revolutionizing the aerobic maturation of meats and enhancing each cut, visit the official Stagionello website or CLICK HERE and request a consultation.