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SELEZIONE 36

Monday, 12 April 2021 Published in PAGINE

CERTIFICATIONS

Monday, 12 April 2021 Published in PAGINE

AREA DOWNLOAD

Monday, 15 March 2021 Published in PAGINE

OUR CREED

Wednesday, 13 May 2020 Published in PAGINE

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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.