FASSONA

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

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.