Piemonte, northwest Italy, is famous for some of the finest Italian food & wines. There is, however, an undiscovered culinary gem, which is yet to find fame outside of Italy – Fassona Beef.
Fassona is a breed of cattle used for centuries to provide deliciously rich milk used in the local cheeses and, until the introduction of tractors, these hardy animals did most of the manual work too. Recently, it is the meat of these pasture-grazing cows which has become particularly sought after.
Fassona cattles have naturally developed a condition that allows their muscles to grow to almost double their usual size, providing larger and juicier steaks. Rather than just growing fat, the ‘double muscles’ create meat which is leaner and softer for a more tender texture.
Fassona producers only breed female cows (rudely known as heifers!) for their delicious steaks as the testosterone in males can make the steaks tough and strong. The meat is then aged for up to six weeks, a crucial step in the development of flavour and texture.
At Enoteca, our Fassona is provided by a family run butchery which first opened in Alba, in 1965. Since then the family have made it their mission to help people eat meat that is simply good, because they feel goodness is a resource everyone has a right to. We have recently started serving Fassona Beef in the form of delicious tagliatas, carpaccios and tartares. This Piedmontese beef is rare in London, with Enoteca being one of only two places to serve this meat - pop by to try it for yourself, it is truly delicious!