beef processing Italy

...Obtained from a nearly pure processing of the Bovale Sardo grape (locally known as Muristellu), this indigenous variety is faithfully represented in this wine. The wine is the result of a slow fermentation in small steel tanks and a long maturation in small French oak barrels for 3 years, followed by an additional aging in bottle lying down for a little over a year. It has an impenetrable ruby...

Since 1985, Frama has been processing beef tripe, boiling it and further preparing typical Florentine dishes such as tripe Florentine style, lampredotto with various ingredients, ribollita, braised cheek, peposo, and more. These preparations are also available in elegant Weck glass jars of various sizes, sterilized to preserve their unmistakable flavor for a long time at room temperature.