The Piedmontese breed provides a meat in which all cuts are considered noble and of great culinary interest.

The breeding methodology of La Fassona guarantees genuineness and quality; by adding experience in the preparation of cuts, knowledge and respect for the right meat maturation time (maturation), advice for appropriate home use, a cycle that offers the highest quality is concluded on the consumer's table.

Listed below are the available cuts suitable for slow cooking:

Rump, Kidney, Rump, Undercut, Belly Cuts, Tenderloin, Loin, Front/Rear Jeret

Instead now, the cuts we have available suitable for quick cooking:

Walnut, Sirloin, Royal, Neck Cover, Shoulder Muscles, Brisket, Brion, Shoulder Bone, Belly, Whitebelly.