A true feather in the cap of Italian food traditions, Piedmontese Fassone meat is unquestionably one of the absolute excellences on the world gastronomic scene. It is the meat that stands out above all others for its tenderness and exceptional leanness. These two features have been the subject of in-depth scientific studies that have traced these peculiarities to a reduced connective tissue of the muscle texture, a characteristic found exclusively in Piedmontese cattle. It was a genetic mutation in the myostatin gene that caused these cattle to develop a distinctive muscular hypertrophy. Therefore, the evolution of a species is at the basis of this excellent meat. The Piemontese breed is one of the most prized cattle breeds in Italy. It was once bred for its high meat and milk yields and for its great muscular strength, which made it an excellent ally in hard rural work. Today, as in the past, the farms are rather small and family-run. High digestibility, tenderness and above all an authentic taste and flavour that make this meat the most suitable for raw preparation and consumption.
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