Cuts

Braised

Cappello del Prete is the cut of Fassona selected for braised meat . Its ideal marinade in Barolo or alternatively... Read more

A slice of the loin in the area where the fillet and sirloin are found at the same time, separated... Read more

Salamino (or sausage) from Fassona is a typical product of the south-eastern Piedmont tradition, it is a sausage prepared with... Read more

Fassona burgers 200gr are tender, lean and with a low percentage of cholesterol. Obtained from the best cuts, they are... Read more

The boneless Royal Steak is a semi-fatty cut. The real cut is part of the rib, in the front part... Read more

Tagliata is an exceptional cut obtained from the rear part of the bovine, so called because usually, after being cooked,... Read more

Asado is a typical Argentine dish that is traditionally obtained from the rib that is cut horizontally, in Argentine language:... Read more

Pure Fassona mince has a fat percentage of less than 20% and a collagen/protein ratio of less than 12%. Excellent... Read more

The Fette di Coscia are tender and lean and are obtained from first category cuts of the hind quarter of... Read more

The Fassona Piemontese tied roast is made only from flake or fish, both valuable parts of the hindquarters of the... Read more

Knife tartare is the shape that connoisseurs prefer to fully enjoy the unique characteristics of Fassone di Razza Piemontese meat,... Read more

The Carpaccio of raw Fassona meat is obtained from the "magatello", a very lean and fiber-rich cut located in the... Read more