Fassona Carpaccio
In stock
Codice
09899
Size 3 kg
AED 955.00
Fassona Carpaccio is made from a muscle from the leg of the cow, characterized by a coarse grain and thick collagen.
Meat from the muscles that work hardest can be served in two ways: cooked very slowly over low heat or raw, cut thinly so that its texture can be appreciated.
Chef's Advice
Open the vacuum-sealed product 1 or 2 hours before serving to allow the meat to oxygenate, restore its original color, and bring it to room temperature.
To make an excellent carpaccio, we recommend using a meat mallet: wrap the slice between two sheets of cling film and beat gently to obtain very thin slices.
What makes the Fassona Breed special?
The history of the Piedmontese Breed dates back to the Paleolithic era, when wild cattle species merged with zebu herds from Pakistan. The new crossbreeding spread mainly in Italy, excellent for milk and meat, this breed was used as a working animal, a factor that influenced the genetics and ended up generating hypertrophy of the rump and thigh muscles.
Origin
ITALY
Typology
Adult beef - Piedmontese breed "Fassona"
Packaging
3 kg
Oberto butchery first opened in Alba, in the heart of the Langhe hills in Italy, in 1965. Pietro Oberto specialized in supplying extremely high quality meat. Oberto selects the Piedmontese “Fassona” breed of cattle, obtaining the best taste profile from this meat through maturing. Oberto's are pioneers in Fassona creation: 100% Piedmontese breed meat obtained exclusively from female cattle of over 36 months and aged for at least two weeks.
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