The queen of Italian meats: the Fassona piemontese
Italians love the local meat from animals born, raised and slaughtered on Italian soil, especially when they are free to graze in wide green spaces. This is the case of the well-known Piedmontese Fassona, which is the female cattle of a very special breed. This cow must be at least 36 months old to be recognized as an authentic Fassona beef.
Longino's goal is to promote the best of Italian excellence around the world, to carry on a long and solid tradition of sustainable farming and delicious meats. In order to do so, we chose Oberto as our main partner for Italian Fassona meat, a farmer we can always trust because of its sustainable farming and its strong love for animals. Discover our catalog of Italian beef cuts and be ready to organize the best BBQ that will surprise your guests. Order your favorite meat cut on our website and receive it in the comfort of your home in Hong Kong.
What makes the Italian Fassona special?
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 savoriness and an exceptional persistence, as well as hints of hazelnuts and hay.
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.
In addition to an amazing tenderness, Piedmontese Fassona has a completely unique taste and is particularly suitable for those who seek the authentic flavor of meat in the kitchen. The low fat content allows all the meat's scents to be fully perceived without the fat covering them. An explosion of flavor that is great, especially for raw meat recipes.
The best meat dishes with Fassona meat
Fassona Piemontese meat is native of the Langhe region, so it is perfect for making most of the dishes from Piemonte, which is also the land of very good wines. The best recipes for Fassona are tartare, which is raw meat cut with a knife to make it small pieces to season with olive oil, salt, black pepper and for the most daring raw egg yolk.
As you will see, Italians love raw meat and this is why there are so many recipes including it, such as the carpaccio, which is a thin layer of beef meat to season as you prefer, usually paired with Italian seasonings, arugula and Parmesan cheese.
Fassona meat lends itself to a variety of preparations, from quick cooking on the grill for the rib steak or the T-bone steak, the tenderloin, the striploin or even the rump. For grill lovers, Fassona meat on the BBQ is a must-have dish because of its rich taste.
If you prefer roast, then the Italian meat represent the authentic one because it's a classic of Italian cuisine. With long cooking times at low temperature, the meat becomes very tender and juicy, a true delicacy, one of the best Italian beef recipes for winter times is Brasato al Barolo, which is slow cooked beef with red wine from Piemonte.
Another very traditional dish is the Bollito, which literally translates into boiled meat made with different cuts of beef, it is typical of Sunday lunch.
