A story that is born
of the chianche

At the end of 1890 in Ottaviano, on the slopes of Vesuvius, we were already selecting fine cuts of meat. But it all really began in 1947, when butchers were still called “chianche”, a distant era in which Francesco Bifulco decided to open the first family butcher’s shop.

we are butchers, restaurateurs
and breeders.

With the passage of time and generations, as selectors and butchers we have become researchers of Flavour and restaurateurs with Luciano and Nando Bifulco, and today, we are also breeders. Because good things are like good advice: they are handed down from father to son.