Logudoro Carni was founded by the enterprising Addis Family in the early Nineties in Buddusò, in the Olbia-Tempio area, on the sun-scorched high plains facing the pristine mountain ranges of Northern Sardinia.
But its roots can be traced to the Fifties, and are imbued with a sense of sharing and participation, the same that are quintessential to the stories of flocks and sheepfolds, in a world of sacrifice and poetry.
All these elements induced the Addis Family, led by the current owner’s grandmother and uncles to devote themselves to the ancient art of slaughtering in a single, yet functional room replete with Nature’s gifts sacrificed on the most important religious festivities, mostly All Saints, Christmas and Easter.
This rich cultural heritage of codes and values that historically has permeated the Sardinian civilization, above all communitarianism and the ethical principles of solidarity and sharing, formed the base upon which founder Pietro Addis, with his hard work, created and shaped Logudoro Carni over the years.

Everything started in a small shed with just one small cold room that based on Health Regulation 23M supported a maximum batch of ten lambs at a time – and provided a job for ten butchers working from the early morning until late at night.
Skillful hands relentlessly balanced between finesse and swiftness to ensure that the lambs from the Sarule or Pattada areas would reach the Roman and Neapolitan markets. The shepherds would often collaborate with the Addis by accompanying their flocks to the slaughter themselves, thereby reinforcing both economic and ritual values. 

In 1995, following the upgrade to new European Community rules, Logudoro Carni develops into a modern company, with its feet deeply rooted into its proud tradition, yet with a bold present and an exciting future;
The forward-looking attitude had always been an Addis Family trademark and under Pietro’s 
skillful leadership enabled Logudoro Carni to reach a yearly output of 50.000 lambs by the early year 2000’s.

Alas, tragedy strikes on Dec. 17, 2010, when Pietro dies unexpectedly, leaving son and current owner Giovanni alone at the helm, after years of father-son collaboration.
Building on his father’s values and persistence, Giovanni found the strength and motivation to push forward: he rolled up his sleeves and dove head first into the task of developing the company: he acquired modern, state-of-the-art equipment, enlarging the cold rooms, building additional lairage facilities thereby turning the onetime artisanal business into a modern market-oriented operation without giving up on its storied heritage.
It is thanks to his leadership that yearly production increased from 50.000 to today’s 120.000 lambs, while the hourly average increased from 400 to 600 lambs, with a peak of 3.960 lambs processed in a single shift.
The Addis Family sure is proud of these achievements, but Giovanni is not resting on his laurels and keeps forging ahead, always true to his family’s and the traditional Sardinian values.
The very same centuries-old values described by anthropologist Bachisio Bandinu dating back to the Nuraghe Age: 
“a culture, a symbol, a way of life that have practically disappeared from Europe but still live on in Sardinia.”