Product List

Free range red chicken (Pelacollo)
HK$240

Free range red chicken (Pelacollo)

The breed seems to derive from the crossing between the bare neck of Transylvania and the common Italian breed. It is widespread in the province of Padua and is a producer of numerous and large eggs, as well as very tender and tasty meat. The Collo naked Italian breed was characterized by the bare neck adorned in its front part of a thick necktie, a simple and very abundant crest, irregularly serrated with a small cap of feathers that went down to the nape and covered it. The breed of Italian naked Neck was distinguished from the other breeds by the bare neck for the white eared, an unmistakable index of belonging to the Mediterranean type. They were also noted with particular emphasis: the extremely thin skin of these animals, the relative ease of plucking and the great resistance to freezing the crest even in the harshest winters (1889-1890). Around the 1980s, the Italian Poultry Breed Conservatory of Rovigo successfully bred white-necked Collo breed groups, which morphologically appeared very similar to common Livornese chickens except for their bare neck character. The population under examination, subjected to reproduction, confirmed its ability to faithfully transmit the naked neck character to the offspring, although it was clear that within the population there were both homozygous and heterozygous animals for the naked neck genetic character.
Morphological characteristics:


Collo naked chickens are also bred in other European countries: in Romania, where they are called Collo nudo di Transilvania, in Germany and France. In this latter nation are characteristic Naked necks of Forez, which have a tuft of feathers on the front halfway down the neck, similar to a tie. The Italian naked necks have white mumps, yellow skin and yellow legs. The "naked neck" character is dominant with respect to the "neck with feathers". At 4 months the cockerels and pullets weigh about 1.4-1.6 kg. Average weight: cocks 2.9-3.3 kg; hens 1.8-2.0 kg.

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"Slow Food" Piedmontese Chicken with Bow Fresh
HK$248

"Slow Food" Piedmontese Chicken with Bow Fresh

Pollo dal Piemonte is strictly bred on the ground, in the Piedmont countryside, with controlled and high quality nutrients.
It is traceable: the origin of the chicks are checked, the batches of feed administered during the whole life of the chicken, the farms from which the slaughtered meats come, all the ingredients that are included in the preparation.
It is rewarded.In 2014 and 2015, CIWF awarded us the Good Chicken award for animal welfare.The point of arrival of a long work that we began years ago, certain that the safeguard of the planet is a path to be conquered step by step that also passes through to what we eat.But also the starting point for a new path, always trying to improve ourselves to bring the best to the tables of families.

 

 

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Fresh free-range Duck 2kg ca
HK$532

Fresh free-range Duck 2kg ca

This are high quality free range ducks. We get them fresh every week by plane.

Please allow us to preorder this product.

 

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Fresh free-range female turkey 6kg ca
HK$990

Fresh free-range female turkey 6kg ca

Fresh free-range female turkey. It arrive fresh to Hong Kong every week by plane.

Please allow us to preorder this product.

 

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Minced Meat of Chianina IGP Cow
HK$340

Minced Meat of Chianina IGP Cow

The Chianine specifically, the mares, live in a semi-wild state, graze all day and in the evening they enter in the stable to be fed with fresh or dried fodder. As far as animals for meat production are concerned, they are weaned at an age of about 4-5 months, when the color of their cloak is completely reddened by red china porcelain crumbs; they stay in the stable for a period of about 18 to 20 months, the time necessary for the complete development of the animal. Feeding animals together with the breed, are the components that make it possible to obtain a high quality final product, with distinct organoleptic and olfactory characteristics.

Succulent, nutritious meat, with a low cholesterol content of about 2%; These characteristics can be recognized by the typical dark red color of the meat and by the characteristic fat intramuscular marbling. These qualities derive from breed, nutrition and rollover (>30 days).

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Presliced Veal
HK$450

Presliced Veal

Calves in herds playing with hanging balls? Yes! Peter's Farm calves live in herds. They choose when and how much they want to eat and whether they wish to move about, stand, lie down, play or sleep. 

Animal welfare and the freedom and rest enjoyed by the calves is reflected in the quality, tenderness and flavour of Peter's Farm Veal. Food Safety is maximum guaranteed and the transparency of Peter's Farm gives you the possibility to trace the products back to the farm.

Origin Holland

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Rump of Veal
HK$530

Rump of Veal

Calves in herds playing with hanging balls? Yes! Peter's Farm calves live in herds. They choose when and how much they want to eat and whether they wish to move about, stand, lie down, play or sleep. 

Animal welfare and the freedom and rest enjoyed by the calves is reflected in the quality, tenderness and flavour of Peter's Farm Veal. Food Safety is maximum guaranteed and the transparency of Peter's Farm gives you the possibility to trace the products back to the farm.

Origin Holland

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Veal Ossobuco Top Quality
HK$420

Veal Ossobuco Top Quality

Veal Ossobuco with medium/small bone size. Maremmana beef is a red meat from Italy and is identifiable by its great taste, typical brilliant red color and excellent nutritional-dietetic characteristics. The lipids contained are mostly of the long-chain type, including omega-3. The Omega-3 fatty acids have been shown to lower the risk of heart attacks.

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Veal Loin with Bone
HK$242

Veal Loin with Bone

The veal loin is the muscle mass that covers the latest ribs of the back and has the characteristic arc shape.

Can be prepared length (with bones or boneless, to achieve an excellent roast beef), cut with the bone to form the costata or lombata, or without bones to get the rib steak, to cook grilled or pan.

It is a very tender meat and it is especially flavorful, due to the presence of a good layer of fat and bone.

DELIVERED EVERY FRIDAY

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Sirloin With Bone
HK$250

Sirloin With Bone

Maremmana beef is deep red in colour, very lean – with a lipid content lower than 1.5% - and extremely tasty! Thanks to its optimal water retention, Maremmana beef does not lose much water during cooking. It is also rich in unsaturated and polyunsaturated lipids – even omega-3 – whereas it has low levels of saturated lipids and cholesterol. As of today Maremmana beef is considered the very best beef, even better than the famed Chianina, from a nutritional – dietetic point of view.

DELIVERED EVERY FRIDAY

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Milk Veal Rack Frech trimmed
HK$1,320

Milk Veal Rack Frech trimmed

Calves in herds playing with hanging balls? Yes! Peter's Farm calves live in herds. They choose when and how much they want to eat and whether they wish to move about, stand, lie down, play or sleep. 

Animal welfare and the freedom and rest enjoyed by the calves is reflected in the quality, tenderness and flavour of Peter's Farm Veal. Food Safety is maximum guaranteed and the transparency of Peter's Farm gives you the possibility to trace the products back to the farm.

Origin Holland

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Fassone Sirloin With Bone
HK$345

Fassone Sirloin With Bone

First working in the fields, then the milking to produce typical cheeses, finally only more meat of the highest quality. In short this was the evolution of the Razza Piemontese for the last 150 years.

Today, the Piedmontese Breed called “Fassone” (from the French façonwhich means “way”) produces a high level of meat: tender, lean and low in fat but high nutritional quality (unsaturated fatty acids, omega-3 and omega-6) and a very low cholesterol level (just think that does not exceed that found in most fish, 48-60 mg / 100g depending on the cuts).

If a common rule states that the meat is more fat, the more it is tender, this does not apply to the meat Fassone Piemontese: cuts containing less than 3% fat have been proven far more tender of the same from other breeds containing more than 7 % of fat (test Warner-Bratzler).

The Piemontese is the Italian breed for excellence, and is a native breed. This means that all bovine animals are born and raised in Italy.

ARRIVING IN HONG KONG TWICE A MONTH

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Sirloin Boneless
HK$300

Sirloin Boneless

Maremmana beef is deep red in colour, very lean – with a lipid content lower than 1.5% - and extremely tasty! Thanks to its optimal water retention, Maremmana beef does not lose much water during cooking. It is also rich in unsaturated and polyunsaturated lipids – even omega-3 – whereas it has low levels of saturated lipids and cholesterol. As of today Maremmana beef is considered the very best beef, even better than the famed Chianina, from a nutritional – dietetic point of view.

DELIVERED EVERY FRIDAY

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Fiorentina Steak
HK$590

Fiorentina Steak

Maremmana beef from Italy is identifiable by its great taste, brilliant red color and excellent nutritional/dietetic characteristics. The lipids contained are mostly of the long-chain type, including omega-3 which has been shown to lower the risk of heart disease. The most appreciated dish from maremmana beef is the steak. It is called “bistecca alla fiorentina”, or simply fiorentina, if it is cut at least one inch thick. Fiorentina is a slice of the short-loin, and consists of a T-shaped bone with meat on each side. The larger side is from the strip-loin, whereas the smaller side contains the tender-loin.

DELIVERED EVERY FRIDAY

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Fassone Fiorentina Steak
HK$880

Fassone Fiorentina Steak

First working in the fields, then the milking to produce typical cheeses, finally only more meat of the highest quality. In short this was the evolution of the Razza Piemontese for the last 150 years.

Today, the Piedmontese Breed called “Fassone” (from the French façonwhich means “way”) produces a high level of meat: tender, lean and low in fat but high nutritional quality (unsaturated fatty acids, omega-3 and omega-6) and a very low cholesterol level (just think that does not exceed that found in most fish, 48-60 mg / 100g depending on the cuts).

If a common rule states that the meat is more fat, the more it is tender, this does not apply to the meat Fassone Piemontese: cuts containing less than 3% fat have been proven far more tender of the same from other breeds containing more than 7 % of fat (test Warner-Bratzler).

The Piemontese is the Italian breed for excellence, and is a native breed. This means that all bovine animals are born and raised in Italy.

ARRIVING IN HONG KONG TWICE A MONTH

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Tomahawk Steak Casina
HK$714

Tomahawk Steak Casina

VACUM was created in Spain, 10 years ago, with the main objective to sell Rustic Spanish beef meat, from the north region of Spain, Castilla y Leon. CASINA(ASTURIANA), ALISTANA SANABRESA and SAYAGUESA breed, are the top 3 breeds chosen, since they are the best rustic breeds on the region.

The Tomahawk steak is cut from the front of the beef sirloin of the CASINA(ASTURIANA). Its shape resembles the ax of Native Americans, so call tomahawk, thanks to the long bone that is left intact. The meat is very aromatic and flavorful and presents a clear " fat nucleus". The thin fibers and the strong marbling are the main features and make it tender and juicy steak.

DELIVERED TWICE A MONTH

Product of SPAIN

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Beef Fillet or Tenderloin
HK$1,890

Beef Fillet or Tenderloin

Maremmana beef is a red meat from Italy and is identifiable by its great taste, typical brilliant red color and excellent nutritional-dietetic characteristics. The lipids contained are mostly of the long-chain type, including omega-3. The Omega-3 fatty acids have been shown to lower the risk of heart attacks.

DELIVERED EVERY FRIDAY

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Tenderloin of Casina Asturiana Breed
HK$2,040

Tenderloin of Casina Asturiana Breed

VACUM was created in Spain, 10 years ago, with the main objective to sell Rustic Spanish beef meat, from the north region of Spain, Castilla y Leon. CASINA(ASTURIANA) and RUBIA GALLEGA breed, are the top 3 breeds chosen, since they are the best rustic breeds on the region.

Casina Asturiana meat is produced from high mountains free range old cows, raised and fed in the North of Spain. These cows are fed with fresh grass from the high mountains, supplemented with dry grass and grain in shortage times. The meat has a purple colour, with fat ranging from a pearl white to a yolk yellow, very soft and fine texture.

Product of SPAIN

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Fassone Beef Tenderloin
HK$3,000

Fassone Beef Tenderloin

First working in the fields, then the milking to produce typical cheeses, finally only more meat of the highest quality. In short this was the evolution of the Razza Piemontese for the last 150 years.

Today, the Piedmontese Breed called “Fassone” (from the French façonwhich means “way”) produces a high level of meat: tender, lean and low in fat but high nutritional quality (unsaturated fatty acids, omega-3 and omega-6) and a very low cholesterol level (just think that does not exceed that found in most fish, 48-60 mg / 100g depending on the cuts).

If a common rule states that the meat is more fat, the more it is tender, this does not apply to the meat Fassone Piemontese: cuts containing less than 3% fat have been proven far more tender of the same from other breeds containing more than 7 % of fat (test Warner-Bratzler).

The Piemontese is the Italian breed for excellence, and is a native breed. This means that all bovine animals are born and raised in Italy.

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Fassona Beef Carpaccio
HK$415

Fassona Beef Carpaccio

First working in the fields, then the milking to produce typical cheeses, finally only more meat of the highest quality. In short this was the evolution of the Razza Piemontese for the last 150 years.

Today, the Piedmontese breed called “Fassone” (from the French façon which means “way”) produces a high level of meat: tender, lean and low in fat but high nutritional quality (unsaturated fatty acids, omega-3 and omega-6) and a very low cholesterol level (just think that does not exceed that found in most fish, 48-60 mg / 100g depending on the cuts).

If a common rule states that the meat is more fat, the more it is tender, this does not apply to the meat Fassone Piemontese: cuts containing less than 3% fat have been proven far more tender of the same from other breeds containing more than 7 % of fat (test Warner-Bratzler).

The Piemontese is the Italian breed for excellence, and is a native breed. This means that all bovine animals are born and raised in Italy.

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Dry Aged Rib Eye Rubia Gallega
HK$3,100

Dry Aged Rib Eye Rubia Gallega

Vacum presents its exclusive iberico beef “Rubia Gallega”, an animal raised in large areas, with a feed based on fresh grass and maize. Considered one of the best meat in the world. The meat has a purple color, with fat ranging from a pearl white to a yolk yellow, very soft and fine texture. The Rubia Gallega is raised mainly in Galicia.

The salty plains along the Atlantic coast of Galicia, the robustness of the Rubia cow, the very ecological way of breeding and it's long ageing are responsible for the culinairy qualities of this meat. Let's sum up: a perfume of foie gras, deep full flavours of butter, herbs and nuts and an above average concentration of intermuscular fat.

PRODUCT OF SPAIN

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Rib Eye Casina Asturiana 30 days dry aged
HK$3,360

Rib Eye Casina Asturiana 30 days dry aged

VACUM was created in Spain, 10 years ago, with the main objective to sell Rustic Spanish beef meat, from the north region of Spain, Castilla y Leon. CASINA(ASTURIANA) and RUBIA GALLEGA breed, are the top 3 breeds chosen, since they are the best rustic breeds on the region.

Casina Asturiana meat is produced from high mountains free range old cows, raised and fed in the North of Spain. These cows are fed with fresh grass from the high mountains, supplemented with dry grass and grain in shortage times. The meat has a purple colour, with fat ranging from a pearl white to a yolk yellow, very soft and fine texture.

A good level of ageing (minimum 30 days)  for meats should break down the muscle fibres, concentrate flavours and dry out water and moisture that the meat doesn't require. Correctly-aged meat always has a pleasing smell and a dry appearance. At VACUM we have developed a unique ageing system over many years, which controls various factors besides temperature and humidity.

Product of Spain.

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Striploin of Rubia Gallega
HK$3,655

Striploin of Rubia Gallega

Vacum presents its exclusive iberico beef “Rubia Gallega”, an animal raised in large areas, with a feed based on fresh grass and maize. Considered one of the best meat in the world. The meat has a purple color, with fat ranging from a pearl white to a yolk yellow, very soft and fine texture. The Rubia Gallega is raised mainly in Galicia.

The salty plains along the Atlantic coast of Galicia, the robustness of the Rubia cow, the very ecological way of breeding and it's long ageing are responsible for the culinairy qualities of this meat. Let's sum up: a perfume of foie gras, deep full flavours of butter, herbs and nuts and an above average concentration of intermuscular fat.

PRODUCT OF SPAIN

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Tomahawk Steak Maremanna
HK$640

Tomahawk Steak Maremanna

Maremmana beef from Italy is identifiable by its great taste, brilliant red color and excellent nutritional/dietetic characteristics. The lipids contained are mostly of the long-chain type, including omega-3 which has been shown to lower the risk of heart disease. The most appreciated dish from maremmana beef is the steak. It is called “bistecca alla fiorentina”, or simply fiorentina, if it is cut at least one inch thick. Fiorentina is a slice of the short-loin, and consists of a T-shaped bone with meat on each side. The larger side is from the strip-loin, whereas the smaller side contains the tender-loin.

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Fiorentina steak Manzafassona Piemontese Pure Breed
HK$1,003

Fiorentina steak Manzafassona Piemontese Pure Breed

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Fresh Free range Quails
HK$1,020

Fresh Free range Quails

The delicacy of its flavour, the firmness of its flesh, its delicate fragrance which is similar to that of game make quail a highly appreciated dish.

* country of origin - France

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