Cuts

Stew

The best cut for making stew is real; a large part of neck muscle full of connective tissue, which when... Read more

The Muscle , obtained from the upper part of the Fassone thigh, is the most suitable of all for boiled... Read more

Fassona tongue is the basic ingredient of Bollito alla Piemontese. It is pink, crumbly and has a delicate flavour. After... Read more

Bollito con Osso is obtained from the brisket and, among the various boiled meat cuts, it is the leanest one.... Read more

By Scaramella we mean a cut obtained from the chest of the Fassona which is very versatile in the kitchen... Read more

Ossobuco di Fassona is a traditional cut that is obtained from the leg of the animal and is obviously rich... Read more

Cotechino by F.lli Tallone is a sausage made from Fassona meat, Italian pork belly and rind, minced and with salt,... Read more

The Testina is part of the "ambennini" that make up the mixed boiled meat and is made up of the... Read more

Cuore di Fassona is a food which, due to its modest caloric intake and low concentration of fatty acids, lends... Read more

For the liver, deep cooking at high temperatures is necessary. One of the best-known recipes is that of Venetian-style liver... Read more

Fassona Ragù is an excellent sauce for seasoning fresh pasta made with lean minced meat and carrots, celery, peeled tomatoes,... Read more

Voghera Mostarda is a product under glass with a sweet and spicy flavour, based on fruit, sugar and mustard essence,... Read more