Our breeds

A VinCarne by Dixie selection

A selection of fine meats, chosen for marbling, aging and the quality of their farms. Our cuts rest in the maturation chamber for a period ranging from 21 to 60 days: the time it takes to develop aroma, tenderness and flavour. Dry-aging is no ordinary wait, but a tailored choice: every breed expresses a different profile, and so we let it mature for as long as it deserves. It is during these days that the marbling, the fat woven through the muscle, turns into tenderness on the palate, while the intensity of the taste concentrates and refines. We select each animal for its origin and the quality of its farm, because the difference is born before the fire, from the raw material and respect for its own time.