FASSONA

SELEZIONE 36

ONLY PIEDMONTESE FASSONA

Of very ancient origin, the history of the Piedmontese breed dates back to the Paleolithic era, about thirty thousand years ago, when wild bovine species merged with herds of zebu from Pakistan. The new crossbreed spread mostly in Italy and, in particular along the pastures of Piedmont, perhaps because the Alps acted as a natural barrier. Rustic and resilient, excellent for milk and meat, this breed was used as a working animal, a factor that probably influenced genetics and ended up generating a hypertrophy of the muscles of the rump and thighs.

DE BONNE FAÇON

This particular muscular conformation has generated the term Fassone, borrowed from the French expression de bonne façon, which means «of good built». In fact, the best Fassone had strong muscles in the shoulder, rump and thigh, and were called “double thigh” or, in Piedmontese dialect, bucin dla cheussa «cattle of the thigh». A mutation that was increasingly sought after starting from the Nineteenth century, when breeders, especially those from Alba, made it suited for the production of meat.

PIEDMONTESE DNA

Today the Piedmontese Fassone is mainly bred in the provinces of Cuneo and Turin. It is appreciated for its high value at the slaughterhouse (which even exceeds 70%) and the fine bone structure, which allows a greater number of cuts when compared with cattle of greater size.

WE CALL OUR MEAT
BY ITS NAME

ONLY FEMALE CATTLE

Since 1965, Oberto has worked alongside breeders in selecting the best quality cattle. A field research that has led to distinguish animals by gender, identifying the female cattle – the Fassona – as the most complete expression of the Piedmontese breed.

WHY FASSONA?

The meat of female cattle has natural fat marbling that makes it tender and tasty. The muscle fibers of female cattle are genetically more compact and juicier, characterized by a rich, round aroma that is never ferrous, with a perfect balance between sweetness and sapidity and an exceptional persistence, as well as hints of hazelnuts and hay.

ONLY LONG-LIVING FEMALE CATTLE

OF AT LEAST 36 MONTHS

Piedmontese Fassone is traditionally slaughtered when they reach an age between 18 and 24 months, without considering their gender. Oberto was the first to revolutionize this practice.

WHY LONG-LIVING FASSONA?

Slaughtering long-living female cattle of at least 36 months guarantees each animal to be able to grow in a healthier and more natural way, developing more complex and stratified fibers without forcing them, presenting perfect balance between muscle tissue and fat. A meat suitable for all types of cooking, from grilling and braising, to baking and stews. But its highest expression can be tasted when it is eaten raw, just with a pinch of salt.

ONLY ENNOBLING AGING

15/20 DAYS IN TEMPERATURE CONTROLLED ENVIRONMENT

First in the world, Oberto has enhanced the flavor of Fassona by carefully managing the period of “aging”. Just like how high-quality wine ages in barrels to gain roundness and structure, so Oberto’s Fassona undergoes an ennobling aging process lasting 15/20 days.

WHY AGING?

Aging meat, placed in an environment with controlled temperature and humidity, helps the fibers lose their water content, making them more compact and tender. Aging condenses the juices, releasing the meat’s original aromas and flavors. The outer part of the meat, which completely dries out, is removed by hand, leaving only the central section, now ready to be packaged.