Sibilia brothers...

Alberto Sibilia, born in 1930, began trading horsemeat immediately after the Second World War, in 1948. Since then, his brother Franco, his son Carlo, Franco's son Paolo and his nephew Victor have joined the business along the way. consolidating what is now an industrial reality with the collaboration of around 25 employees, dedicated exclusively to horse and donkey meat and the products derived from them. From the small shop at the beginning (1950s), to the established equine butcher's shop in the town center (1960s), from the choice to dedicate itself exclusively to wholesale trade (1973) to the transfer to the current headquarters equipped with all the most advanced technologies in the food sector (year 1995): the history of F.lli Sibilia has distant and deep roots.

F.lli Sibilia S.r.l

It is a family business that mainly deals with the import-export of horse meat, cutting and processing of meat and horse products. The CE-compliant factory has implemented a HACCP plan since 1998, passing the numerous checks carried out both by the competent local health authority and by the supplier referencing of its customers. Customers ranging from the classic butcher's shop, to the wholesaler/distributor, to the major large-scale retail chains, to restaurants. In fact, with our flexible structure, we are able to satisfy the most disparate requests in terms of products, packaging, sizes, packaging and labelling. Our imports extend both overseas (South America) and into European countries and concern both bone-in meat and vacuum-packed meat cartons, as well as any offal. In the approximately 2770 covered m2 of our factory, we produce meat on the bone, deboned, vacuum-packed, packaged in skin pack and ATP trays, over 15 different types of horse, donkey, game and horse bresaola salami, as well as marketing other specialties based on horse mea.  


F.lli Sibilia S.r.l., through the HACCP system, constantly monitors every phase of production, starting from the morning pre-operational check lists up to the evening cleaning phases of rooms and equipment. We are able to issue declarations and all the documentation required by our customers' quality control, from technical data sheets to product and equipment certifications used during the various work processes. Furthermore, staff are periodically subjected to specific training on food handling and the risks associated with it.