Alan is a historic butcher shop in Camaiore, which has been selling excellent quality meat since 1873.
Our meats are chosen thanks to a careful selection of the most prestigious Italian brands, so as to allow our customers to enjoy high quality specialties: the best quality meat will make your table a meeting point of the best taste.
At Alan you can choose between different cuts and breeds of cattle (Chianina Piemontese and Romagnola), pigs and sheep: from free-range chickens to hens for exceptional broths, from grilled steak to cut, from excellent minced meat to a delicious sauce.
In our butcher’s shop the aging of the meat is done, a process that serves to make the product more tasty and tender. After being slaughtered, the meat cannot be eaten immediately but must rest in suitable temperature and humidity conditions so as to acquire softness and flavor. The maturation is not a standard procedure, in fact the times are established by the characteristics of the animal: race, age, cut and type of feeding.
BUTCHERY TIME
SUMMER TIME
Tuesday to Saturday 8:00 am – 1:00 pm and 5:00 pm – 8:00 pm
Sunday and Monday CLOSED
WINTER TIME
Tuesday to Saturday 8:00 am – 1:00 pm and 5:00 pm – 8:00 pm
Sunday and Monday CLOSED
The scottona
The Scottona is a young female of bovine that has never been pregnant and of no more than 15/16 months, this guarantees a meat of an excellent tenderness. The meat of Scottona is recognized by the small infiltration of fat in the muscle mass, called in the jargon “marezzature”. During cooking the marbling melts and gives the meat a delicious taste and the proverbial softness that characterizes it.
The cinta senese
The Cinta Senese is the most important pig breed of Tuscany and one of the best Italian pig breeds, among the oldest. Its natural environment of origin is the Tuscan hills in the Sienese area. It must be raised in the wild, in large fenced areas within the woods. It feeds mainly on acorns, tubers, roots and grass that give the meat unmistakable characteristics compared to other pork meats:
– it’s redder
– it is more savory, more tasty and succulent
– between the rind and the pulp it has a high layer of fat, a less consistent and more fluid fat, therefore very tasty and palatable.
It is the meat that characterizes the life of Alan, a family tradition handed down from the great-grandfather in the far 1873, to the grandfather, to the father and the mother. Read...