Razza Piemontese
FASSONA
How It All Began
Modern History
The most interesting history of the Piedmontese begins in 1886. In that year, in the small town of Guarene d'Alba in the province of Cuneo,
a bull with enormous buttocks and very muscular thighs was born for the first time from a spontaneous change. Called "horse croup" or "double croup", it is precisely the progenitor of our "thigh calves". A historical turning point: a meat, dairy (particularly in the mountains) and working breed, from that moment the Piedmontese inaugurated its future career as a meat producer.
At the beginning of the twentieth century there were 680 thousand heads; in 1973 the Fassona Piemontese was the third among the Italian breeds and the first of those. Today there are around 300 thousand animals, distributed across 15 thousand farms:
mostly small family-run stables. The latest breed standard is dated 1977 and the stud book is kept and guarded by Anaborapi.
The breed has good adaptability to breeding in different altitude areas, from the plains to high altitude pastures.
This also results in a high longevity, superior to that found in other cattle breeds.
In recent decades, thanks to the efforts of breeders and selection bodies, the Piedmontese Fassona breed has become increasingly appreciated
not only at a regional level, but also nationally and internationally, for the quality of its meat, characterized by a high fibre content,
thin muscles and a low percentage of intramuscular fat.
The Breeding of our animals
The secret behind the excellence of Fassona Piemontese begins with its diet. Our cattle are nourished with
a balanced mix of fragrant hay—harvested from grasses native to the Piedmont region—together with carefully selected cereals such as corn and barley, protein-rich peas, linseed, and sugar beet pulp.
Each ingredient is chosen for its natural nutritional value, ensuring the animals grow strong and healthy
while respecting their well-being.
Our calves are born on the farm and remain with their mothers until weaning, around 5–6 months
of age, following the gentle rhythm of nature. This natural growth process is at the heart of our philosophy: raising cattle with care, patience, and respect.
Every farm in our network is family-run. The breeders themselves personally manage every aspect of daily life— caring for the stables, tending the herds, and cultivating the meadows that provide fodder for feed.
This dedication creates a deep connection between the farmers, their animals, and the land.
Some of our breeders continue a centuries-old tradition that is deeply rooted in Piedmont’s culture:
the summer transhumance. Each June, the cattle are brought up to the alpine pastures, as high as 2,100 meters, where they remain until late September.
Feeding on wild mountain grasses, they not only enrich their diet with pure alpine flavors but also play a role
in preserving and maintaining the delicate balance of the mountain landscape.
This harmony between nature, tradition, and care is what makes Fassona Piemontese truly unique.
The Meat
The Fassona Piemontese is not just beef—it is a symbol of Italian excellence. What makes it truly extraordinary is its naturally lean yet incredibly succulent meat, with a slaughter yield that can exceed 70%. Thanks to its fine bone structure, Fassona offers a higher number of prime cuts than most breeds, each one bursting with flavor and elegance.
Renowned as one of the finest meats in the world, Fassona Piemontese strikes the perfect balance: lean but never dry, tender yet compact, enriched by just the right touch of intramuscular fat that gives depth without heaviness. Its cholesterol levels are remarkably low, but its taste is rich, intense, and unforgettable.
Chefs in haute cuisine and passionate food lovers alike celebrate Fassona for its unique qualities. Every bite tells the story of centuries of careful breeding, respect for tradition, and a deep connection to the land of Piedmont. Breeders today continue this legacy with dedication, preserving a genetic treasure while ensuring animal welfare and environmental harmony.
What makes Fassona truly one of a kind is its rare biological feature—muscular hypertrophy, which creates the characteristic “double muscling.” This natural gift produces meat that is exceptionally tender, juicy, and refined, unlike anything else in the world.
With so little fat, the flavors of Fassona emerge pure and intense: a true explosion on the palate, whether enjoyed raw in a tartare or carpaccio, or seared quickly at high temperatures to capture its vibrant essence.
Fassona Piemontese is not just meat — it is an experience!
In the Kitchen
Fassona Piemontese is the lean meat par excellence, with a very low fat content (around 1%) and high nutritional value.
Generally, it is fat that makes meat tender, but Fassona is the exception to the rule:
its tenderness lies not in the fat, but in the unique structure of its muscle tissue.
Here are some tips on how to cook Fassona Piemontese for the best results:
What to do:
1. Choose the right cuts: opt for cuts suitable for the dish you want to prepare. If you’re not sure, ask us for advice.
2. Prepare the meat correctly: before cooking it, make sure to bring it to room temperature for about 20 minutesbeforehand. This allows for more uniform cooking.
3. Grilling: Fassona Piemontese lends itself well to grilling, as long as it is cooked quickly since it contains very little fat. Make sure the cooking surface is hot before placing the meat on it.
4. Respect the cooking times: Fassona Piemontese is a lean and tender meat; therefore, it is important not to overcook it, otherwise it risks becoming dry. Follow the recommended cooking times for the cut you are preparing and remember that the meat will continue to cook even after being removed from the heat.
5. Rest the meat: after cooking, let the meat rest for a few minutes before serving. This allows the juices to redistribute, making it juicier and more tender.
What not to do:
1. Don't overcook the meat: avoid overcooking Fassona Piemontese, as it can easily become dry and tough. Stick to the recommended cooking times to avoid this problem.
2. Don't over-salt before cooking: avoid adding too much salt to your meat before cooking, especially with thinner cuts. Salt can draw the juices out, making the meat less juicy.
3. Avoid overcrowding the griddle or grill: placing too many pieces of meat at once can lower the temperature and cause uneven cooking.
4. Don't underestimate the less renowned cuts. Remember that Fassona is consumed from tail to head, there are not only "noble" cuts