The temple of quality Sardinian meats

The Milia company, founded in Bortigali, is a breeding and slaughtering giant and alone produces over 20% of the total turnover of the agri-food sector in the province of Nuoro, with products of excellence such as the "bortigalesa", a matured delicacy that has captivated consumers.

The right measure, the balance: neither quickly nor slowly because only time, expertly dosed, returns the desired quality. In a world and in a sector dominated by frenzy and artificial growth, their choice against the tide and apparently inconvenient has proved to be the key to success over time.

For thirty years now, the Milia company has been synonymous with excellent meats and sardines. Thanks to a chain built entirely in-house and controlled with meticulousness and seriousness at all stages: breeding, growth, slaughtering to give consumers 100% islander first choice products. The goal, to excel, pursued generation after generation: from the founders Costantino, Angelino and Salvatore, up to their heirs who gave the business a national dimension.

Today the company, founded in Bortigali in the heart of Marghine, is a colossus that invoices millions of euros and which alone develops over a fifth, about 26% of the total turnover of the entire agri-food sector in the province of Nuoro. Always keeping faith with its founding principles: quality, safety, traceability in respect of local traditions and the territory. And paying attention to animal welfare.

Active in the sectors of breeding, production and marketing of meat, feed, hides, Milia srl ​​owns a grazing area of ​​1200 hectares between the Marghine and the Campeda plateau, one of the most pristine areas of the island. The non-intensive techniques adopted respect the natural growth rhythms; the whole cycle develops under strict veterinary supervision.

In this unique context, already in itself capable of ensuring excellent products, the strict company regulations are inserted; the Brown Alpine cows are crossed with Limousine breeding bulls, a French breed of the highest quality. The calves are left free to graze for about a year and only after this period are they transferred to the farm's fattening center where growth is completed.

Stabling in boxes and nutrition based exclusively on feed produced in the company plant, with carefully selected raw materials of vegetable origin, allow to obtain tasty and healthy meat.

A wealth of knowledge of the highest level has pushed the Milia family to a "calculated gamble" by betting on aged meat.

From this experiment was born "la bortigalesa" a process of processing the sides of the best animals in special cold rooms at controlled temperature and humidity for about 20-25 days.

The response from customers has been surprising, so much so that today "LA BORTIGALESA" has rightfully entered the Olympus of meat.