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Macelleria Oberto was born in 1965 in Alba when, following several years of apprenticeship, aged 21, Pietro Oberto took over a small butchery near the town’s main square. Since then, over 50 years, Oberto’s family has been selecting the best examples of Piedmontese “Fassona” breed raised in small farms all over the province of Cuneo. The breeding is made in complete respect of nature and of the territory, because everything eaten by the animals is reflected in the texture and flavour of the meat.
Macelleria Oberto expanded over the years relying on small farms in Piedmont which maintained intact the traditional way of breeding.
The company ensures the highest quality standards thanks to a careful supervision of each step of the supply chain and selects only Piedmontese “Fassona” Breed cattle, whose origin is guaranteed by a set of regulations issued by the Ministry of Agriculture, Food and Forestry.
The company is committed to transparency, providing clear and detailed information that allow the customer to immediately identify Macelleria Oberto’s meat. The label bears all the information required by law in relation to the origin of the meat, as well as optional indications, such as the breed and gender, as well as the farm of origin and the slaughter date according to the optional beef labelling regulations approval.
A precious land, brimming with tradition, atmosphere,
scents, UNESCO World Heritage Site.
The origins of the breed date back 25-30.000 years ago, when bovines populating the territory known today as Piedmont, cross-bred with another species of cattle arriving from Pakistan, the zebu. The crucial moment in the Fassona breed’s history occurred in the second half of the 1800s when a natural genetic mutation took place over the cattles populating a little village in the Langhe area.
This mutation produced the main characteristic in the evolution of the species that distinguishes it from all other Italian breeds: muscular hypertrophy.
Commonly known as double muscling, this refers to the particular development of the muscle fibres, that led to the name in French which then filtered from the Piedmontese dialect as "fasun": Fassona.
The peculiar hypertrophic muscle gives high slaughter yield, great tenderness and flavour to the meat, and the lowest content of fat and cholesterol among all other breeds in the world.
The delicious Fassona meat from Macelleria Oberto meets the finest Pio Cesare Barolo wine.
La Terrazza di Via Palestro Restaurant held a Piedmontese dedicated dinner in order to celebrate the regal meeting between the Macelleria Oberto’s Fassona meats and the finest Barolo wine from Pio Cesare. Resident Chef Siro delighted the guests with savoury dishes and great wine pairings, enhancing the unique flavours of these products, both coming from the Langhe hills, world heritage site.
The restaurant Macellaio RC is mentioned on GEO SPECIAL MAGAZINE as one of the top restaurants in LONDON with St John's and Gordon Ramsey's in the category of 55 €. The restaurant, a hymn to italian excellence in the heart of London, serves the Macelleria Oberto’s Piedmontese meats and here is what they have written about.
"Here you dine in a butchery, where beefs are hunging from the ceiling and the meat is exhibited inside... aged ham, steaks, everything from Italian best beef. You can order the steak in kilograms for example 1.5 kilo for 4 ppl. It is served as a whole and with bones. Waiters put the knifes with the tips in the rustic tables. For me it's the best steak in the world."
Macelleria Oberto’s fine meats, USP of the Maxela Restaurant in South Kensington (London), received full marks by the critic Marina O’ Laughlin - reviewer for the The Guardian Magazine - one of the most respected and competent food commentators in England.
“The 30-day beef is impressive, but it’s the older, riper cut that leaves a lasting impression – as rich as anything I’ve eaten here or the States, almost gamey, cutting like butter even though we’ve asked for it rare”
The food critic enjoyed the tasty, tender and healthy Fassona steaks and fell in love with the Macelleria Oberto’s Piedmontese meat – passed with highest honours – in this top class Italian restaurant held by the Genoese Roberto Costa.
“And those steaks man, I could live on them”