PAGINE (10)
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.
TRANSPARENCY AND CERTIFICATION ON THE LABEL
"There is no quality meat without certification: a guarantee for restaurants and for the final consumer, who is increasingly attentive to the origin of the products and the choices made along the course of the supply chain"... [Daniele Oberto]
The Company is certified according to the most restrictive International Standards for the hygiene and quality of food production.Oberto's productions are also certified for the absence of gluten by DTP no. 108 of the CSQA whose limit of 10 mg / kg is among the most restrictive and protective.
The previous stages, from the purchase of the live animal to the packaged meat cut, are guaranteed by the Disciplinary of additional labeling of the meat, with ministerial approval IT 128 ET, the compliance to which requires strict controls by certified third parties.
OUR MEAT IS TERROIR
The basic resources are land, water and forage; the “vines” are the selection and breeding of local cattle; the hand of man is what guarantees the purity of the supply chain: from the field to the slaughterhouse, from the grading to the packaging. Time also has a fundamental role: if the aging of the meat – a real “refining” process – is properly done, this ennobles the final product.
OUR MEAT IS HISTORY
For this reason, we have decided to select local cattle raised exclusively within the provinces of Cuneo (85% of the total) and Turin, the areas historically suitable for the breeding of Piedmontese Fassona.OUR MEAT IS SELECTION
Only Fassona, exclusively female cattle, just heifers of over 36 months: these are genetically the best in terms of tenderness, leanness, flavor and versatility in the kitchen.OUR MEAT IS TRUST
It is what we place on our 150 small and medium breeders, whom we know one by one and who guarantee us the best cattle, grown and raised observing full respect of nature’s time and rhythm.
Since 1965 Oberto has been a side of breeders to select the best breeding heads
«A» like Fassona
A research, carried out starting from the butchery, to the process of packaging and until the meat reaches the restaurants, which has brought us, over the years, to identify with long-living female cattle the most complete and authentic expression of Piedmontese meat. This experience has led to the origin of the Fassona, with the letter «A» in the end indicating its feminine gender, of which we are the first makers, a selected meat that is now imitated and utilized by many other producers. Our products are certified 100% Fassona meat, from female cattle of over 36 months, raised exclusively by small breeders within the provinces of Cuneo and Turin. The meat undergoes an ennobling aging process for about two weeks, which helps in enhancing its flavour and tenderness.
«A» like Quality
• Bright red color
• Low fat content (7%)
• Low cholesterol content
• Tender and compact fibres
• Harmonious, sapid, extremely long-lasting flavour
• Hints of hazelnut and hay
• It is excellent to be eaten raw
• Suitable for any type of cooking
• It perfectly pairs with different types of wine
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.
Since 1965, Oberto has been preparing meat cuts for restaurants, guaranteeing high quality standards according to the most rigorous international certifications.
The selection of the raw material is our most important commitment: we have adopted a labeling process and a certified system that guarantee traceability of the processed meat, from the birth of the animal to the finished product.Ours is a “meat of territory”, one that speaks of us, of our meticulous work and of the Langhe, the hills where the quality of food is deeply ingrained in every being.
Today, Oberto is still an exquisitely artisanal butcher shop, where each operation is done by hand and each cut is made for renowned restaurants, to which we guarantee certified quality meats and products tailored to the needs and necessities of contemporary cuisine.
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.
