F.A.Q
ORDERS
To place an order on the Il Mannarino website, you can follow these steps:
- Browse the site: Visit the Il Mannarino website and select the products you wish to purchase.
- Add to Cart: Add products to cart and proceed to checkout.
- Choose delivery: You can choose to have your order delivered to your home or to pick it up at one of our butcher shops.
In the case of collection from butcher shops in Milan the service is free of charge, outside Milan we will instead ship your goods to the shop of your choice. Shipping terms will then apply according to the postcode in which that shop is located
Once the courier has delivered it to one of our butcher shops, you can pick it up from 9 a.m. to 11 p.m.
For more information - Choose your payment method: The Mannarino accepts several payment methods, including PayPal, Apple Pay, credit cards (Visa, Mastercard, American Express) and electronic Edenred Tickets.
We accept various payment methods, including PayPal, Apple Pay, credit cards (Visa, Visa Electron, Postepay, Mastercard, American Express) and electronic Edenred Tickets.
Yes, you can pay with electronic Edenred Tickets.
We accept up to 8 tickets per order, which cannot be used with other promotions (with exceptions).
You can place multiple orders to spend multiple tickets.
To change or cancel an order, please contact customer service immediately by e-mail at assistenza@ilmannarino.it or via the dedicated phone number +39 329 647 6668.
We only accept changes and cancellations if the request is made within 4 hours after payment of the order.
Yes, we offer this possibility! Simply enter the recipient's shipping information during checkout, and the gift will be delivered directly to their home. To personalise the package, you need to select the option at checkout and write your desired message, which will be handwritten on a Mannarino branded thank you card.
Note: During periods of high demand, such as Easter and Christmas, the message may be printed instead of handwritten.
Yes, you can also buy Il Mannarino meat in our physical butcher shops.
Some products are exclusive to the online butcher's shop.
Yes, we have a prize programme which you can consult at the following link: https://shop.ilmannarino.it/fedeltapp/.
The loyalty programme only applies to orders placed on the online butcher's shop and an account must be registered.
SHIPMENTS
Delivery times are calculated according to the postcode selected in the check out.
Shipments are not made directly by Il Mannarino, but we collaborate with trusted couriers to guarantee fast and safe delivery. In Milan, orders are delivered the day after the order is placed (except for some postcodes), while for the main Italian cities, delivery takes place within 48 working hours from order confirmation. For some areas, such as the rest of Italy excluding the islands, delivery times may vary by postcode and are indicated during checkout. For more details and to find out how delivery works for your postcode, please see the shipments.
The Mannarino ships throughout Italy, excluding the islands, using third-party couriers to guarantee fast and safe delivery.
If you are not present at the time of delivery, the courier leaves a notice and attempts a second delivery. Since the goods are perishable, if the second attempt is also unsuccessful, the parcel will be returned to us with no possibility of further delivery.
Yes, for most postcodes you can choose a specific date for delivery during checkout.
On some postcodes, however, orders start on Monday and will be dispatched within the same week.
You can only track your order in the case of deliveries made with the MLK courier: you will receive an email containing the link to track your parcel in real time, allowing you to monitor the status of your shipment and follow its progress until delivery. In this way, you will always have the progressive update of your shipment under control.With this courier you will also be able to choose a delivery time slot (this service may be chargeable).
Meat is shipped 'Cold Chain', using couriers to ensure that products remain fresh during transport. The products are packaged in skinpacks, which ensure an airtight vacuum seal to preserve the quality and freshness of the product.
Our products for the most part are vacuum-packed using skinpack, a technique based on applying a shrinkable plastic film in contact with the product on food-grade cardboard to ensure the package is hermetically sealed. In this way it is possible to keep meat fresh for longer, without adding gas to the package.
In addition, the packaging is environmentally friendly: because it is 100% recyclable and has 90% less plastic than conventional packaging methods.
Consult the characteristics of each product to check for possible allergens and the presence of gluten.
The meat itself is gluten-free; however, we do not guarantee gluten-free.
ASSISTANCE AND RETURNS
For assistance, you can contact customer service by e-mail at assistenza@ilmannarino.it or by telephone on +39 329 647 6668. Service hours are from 10:30 a.m. to 6:30 p.m., Monday to Saturday. On Sundays we will do our best to respond as quickly as possible.
If you have received a product that does not match your order or has arrived damaged, please contact us immediately. Our customer service team is here to help you solve the problem as quickly as possible.
To report the error or damage, you can contact us via:
- Email: send a message to assistenza@ilmannarino.it. Be sure to include the order number and a detailed description of the problem.
- Telephone: call our helpline on +39 329 647 6668. You will be assisted by one of our operators who will help you deal with the situation.
We ask you to keep the original packaging and the product until we have resolved the issue. We thank you for your cooperation and apologise for any inconvenience.
As these are perishable products, there is generally no right of return.
In the event of product non-conformity, please contact our support, we will make it up to you.
PRODUCTS
Our mission is to offer high quality meat, combining traditional craftsmanship and innovation, with the aim of becoming a reference point for those who love quality meat, such as Argentinean meat and Bavarian meat, including through the process of maturing meat. Maturing meat is an essential process that takes place after slaughtering to make it more tender and tasty. When the animal dies, the muscles stiffen, making the meat tough and inedible. For this reason, it undergoes a resting period in controlled environments with temperatures around 2°C, high humidity and constant ventilation. The duration of maturing varies: game takes 3 to 8 days, white meat about 72 hours, pork 96 hours and cattle 10 to 20 days. There are also longer maturation times, up to 120 days, for particularly fatty cuts. This delicate process, if done correctly, improves the microbiological quality and flavour of the meat.
We select only the best meat from local and international farms, including Alpine grey, Fassona, Irish and Scottish herds. Our suppliers meet high standards of sustainability and animal welfare. In this way, we can guarantee meat that best meets sustainability standards and comes from traceable and controlled supply chains.
Our commitment to quality is also reflected in our farming methods, which are always ethical and sustainable. We have developed a strict specification that regulates the farms we work with, so that every step in the supply chain meets high standards of animal welfare and environmental protection. We carefully monitor every step, from the birth of the animal to final processing, to offer our customers meat that respects the principles of sustainability and quality.
As far as the offer is concerned, we do not currently have any products specifically intended for special diets, such as gluten-free meat. However, our focus is on the quality and freshness of our products, and we are always ready to consider new options to meet future dietary needs. The meat at Il Mannarino is always fresh and processed in a very short time, thanks to the complete control of our production chain. Every piece of meat is treated with the utmost care to ensure freshness and quality at the time of delivery. The only exception is lamb and cannoli, which are frozen to preserve their quality during transport and storage.
To ensure that the meat arrives at its destination with all its properties intact, we use the vacuum technique. This method eliminates air, preventing spoilage and ensuring that the meat keeps in the best possible condition until consumption. As for our products such as cannoli, sweet bombette and taralli, these are not vacuum-packed, but are nevertheless handled carefully to ensure freshness and quality even during transport.
FREEZING AND STORAGE
For each product you will find the expiry date on the label. This applies if the product is stored in the refrigerator. Generally, you can store products up to 4/5 days in the refrigerator.
Otherwise, the meat sold on our site can be frozen without any problems, but it is important to follow certain guidelines to ensure its quality during long-term storage. Freezing meat correctly not only helps maintain its freshness, but also preserves its organoleptic and nutritional properties. The best way to freeze meat is to transfer it immediately to the freezer. If meat is packaged in skinpacks, it can be stored directly in that type of packaging. This helps prevent contact with air and reduces the risk of dehydration and frost damage.
How long you can store meat in the freezer depends on the type of meat and the temperature of the freezer. For example, pork can be stored for about 6 months at a temperature of -18°C, but if the freezer reaches -30°C, pork can last up to 15 months. Beef has a shelf life of 9 months at -18°C and up to 18 months at -30°C. It is important to note that freezing must take place at very low temperatures to preserve the quality of the meat, and it is essential to keep the freezer at a constant temperature.
For those wondering whether it is possible to freeze vacuum-packed meat as it is, the answer is yes. Vacuum-packing is an ideal method for freezing meat, as it eliminates air, reducing the formation of ice crystals that could compromise texture and flavour. However, it is crucial to check that the packaging is perfectly airtight and undamaged to avoid the risk of contamination or damage to the meat.
Many also wonder whether frozen meat loses quality or flavour compared to fresh meat. Although frozen meat can suffer some loss of quality if it is not frozen properly.
However, if the process is carried out correctly and the meat is stored under optimal conditions, it will retain most of its properties.
Another common doubt concerns the nutritional value of frozen meat. It is important to know that frozen meat retains the same nutritional value as fresh meat, as freezing slows down cellular processes without removing essential nutrients. However, it is crucial to avoid thawing and then refreezing meat, as this may compromise food safety and product quality.
Finally, it is possible to freeze marinated or seasoned meat, but with some precautions. Indeed, seasonings may alter the quality of the meat during the freezing process, especially if they contain ingredients that degrade easily. For best results, it is advisable to freeze meat before marinating or seasoning, so that flavours and textures are not compromised.
UNLOADING
Thawing meat safely is essential to avoid health risks. The safest and most recommended method is to transfer it from the freezer to the refrigerator. This process lowers the temperature slowly and evenly, keeping the meat at a safe temperature of around 3°C, which prevents the growth of bacteria. Although it takes longer than other methods, it ensures maximum safety and preserves tenderness and flavour.
Thawing meat at room temperature, on the other hand, is absolutely not recommended. In this temperature range (between 4°C and 40°C), bacteria can proliferate rapidly, increasing the risk of contamination. For this reason, it is important never to leave food out of the refrigerator for prolonged periods.
The time it takes for meat to chill in the refrigerator depends on the type and size of the piece. For example, a fillet may take about 12 hours, while a whole chicken could take up to a day and a half. Planning ahead is essential to ensure that it is cooked at the right time.
If you are in a hurry and wonder how to defrost meat quickly, you can use the microwave, but with caution. Although microwaving speeds up the process, it can partially cook some areas, compromising texture and flavour. Also, it may be uneven, leaving some parts still frozen. For these reasons, it is best to use the microwave only in an emergency and follow the manufacturer's instructions on how to defrost meat in the microwave.
In some cases, it is possible to cook frozen meat directly, but only for certain types of meat and cooking methods. For example, thin slices can be cooked without the first step, but it is important to increase the cooking time to ensure that the meat reaches a safe internal temperature of at least 74°C for red meat and 82°C for chicken. However, it is always preferable to reheat the meat before cooking it, for more even cooking and better results.
Refreezing already thawed meat is not recommended unless it has been kept at a safe temperature (below 4°C) and has not been contaminated. If not eaten immediately, meat may be cooked and then refrozen, but only if it has been stored under appropriate conditions.
To check whether the meat is still good, carefully observe its appearance and smell. It should have a natural colour and fresh smell. If it has an unpleasant smell or an altered colour, it is best avoided for food safety reasons.
A quicker alternative to the refrigerator is the cold water method. Put the meat in a sealed bag and immerse it in cold water, changing the water every 30 minutes. If you want to know how to defrost meat quickly, this is an effective and safe method. If you want to know how to defrost meat with hot water, remember that the water should never be too hot so as not to start cooking the meat; opt instead for lukewarm water and change it often.
Avoid thawing meat in a conventional oven, as this method tends to partially cook the surface while leaving the inside still frozen.
Remember that to defrost meat safely in a hurry, it is always necessary to monitor temperature and timing to avoid contamination. After thawing, meat should be cooked within 24 hours to ensure freshness and safety.
