Bortigalesa: tradition becomes art

In the heart of the Marghine area, the Milia family has been able to connect past and present, in a reality that looks to the future. The goal is to drive the entire economy of the area, with a sense of family, respect and love for the land and traditions.

A complete path that focuses on the well-being of Sardinian cattle, with a constant search for quality and innovation.
The result is Bortigalesa, a line of meats aged directly on the farm, which takes its name from Bortigali, the family's town of origin.

A careful selection of garments for breeding and breeding, in full respect of animal welfare, a meticulous control of the feeding of the cattle based on excellent quality raw materials, a lot of experience and a constant study of innovations in the sector.

Bortigalesa is the first meat from cattle born and raised in Sardinia that undergoes a maturation process according to the standards of the most famous gourmet meats in the world.

In the cells with strictly controlled temperature and humidity, a dry age maturation process is applied, the duration of which depends on the age and size of the animal. A unique process in Sardinia, which gives rise to a soft and tasty aged meat.

The cuts are carefully selected from the noblest parts of the animal and give rise to a product of exceptional quality for the grill: Florentine steaks, fillets and sirloins, ribs on the bone obtained from the sirloin.

The preparations are also added to the line, which combine all the quality of beef born and raised in Sardinia, with the practicality of the most comfortable and quick to cook preparations.