HISTORY

1965

Macelleria da Piero

In Alba, the capital of the Langhe, Pietro Oberto opened Macelleria Da Piero, a point of reference for quality meat for over 40 years.

1970

At the service of restaurants

Among the customers of Macelleria Da Piero were the most important restaurants in Alba. The Morra family, owner of the famous “Savona” hotel, founded by Giacomo Morra, the man who would be later recognized as the “King of Truffle”, was also served by Oberto.

BUTHCERS ARE BORN
NOT MADE

1980

The first experiments

The first pioneering selections of cattle according to age and gender began, trying out prolonged aging.

1990

The second generation

Daniele Oberto started working alongside his father at the butcher’s shop. He started enhancing and promoting Piedmontese Fassona in the best restaurants in Italy.

2000

The selection by Oberto

The experience gained from interacting with breeders led Macelleria Da Piero to create a new quality standard. The Fassona was born and the Oberto family are pioneers in its creation: 100% Piedmontese breed meat obtained exclusively from female cattle of over 36 months and aged for at least two weeks.

2010

From piero to Oberto

Thanks to the success of Fassona, in 2010 Macelleria Da Piero moved from the center of Alba to a larger space in Roddi. This is the start of Oberto, the brand representing more than 50 years of Daniele’s tireless dedication to the selection of the best Piedmontese breeds.

TODAY

Oberto sets the standard for the selection, processing and international distribution of Piedmontese Fassona meat, of which it can boast birth right.